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Mushroom Tofu

Steamed Silken Tofu with Mushroom Sauce

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  • Total Time: 20 minutes
  • Yield: 2 1x


Quick and easy side dish using Silken Tofu, with a rich umami mushroom sauce. Perfect for both cold and warmer days, and ready in only 20 minutes!


Units Scale
  • 300g silken tofu
  • 100g finely minced mushroom (shiitake or oyster mushroom works great here)
  • 2 cloves garlic
  • 1 piece thumb-sized ginger

To make the sauce

  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp sriracha
  • 1 tbsp vinegar
  • 50 ml water

Optional Toppings

  • 1 green onion
  • 1 chili pepper


  1. Pat dry the silken tofu. Thinly slice the silken tofu.
  2. Steam the tofu for 15 minutes.
  3. Meanwhile, finely chop the mushroom into small pieces or put them in a food blender and blend until fine. Crush the garlic and finely mince into small pieces.
  4. Combine the soy sauce, vegan oyster sauce, sesame oil, sriracha and vinegar to make the sauce.
  5. In a pan, add the sauce and garlic pieces. Add in the mushroom and simmer until thicken. Add water if needed to deglaze the pan.
  6. Add the mushroom on top of the tofu. Garnish with spring onions and chili slices.


Store the tofu in the fridge for up to 3 days.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: vietnamese