How to make Stir Fried Spicy Mushroom with Tofu - SK Khazana -

The delicate flavour of mushrooms is so very endearing that you will want to have it again and again

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried shitake mushrooms, Button mushrooms (बटन मशरूम)

Cuisine : Chinese

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Baked Potato Wedges Chilli Chicken Wrap Sweet Potato Tots Cauliflower Chickpea Tikki

Stir Fried Spicy Mushroom with Tofu - SK Khazana

Stir Fried Spicy Mushroom with Tofu - SK Khazana Recipe Card


Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Stir Fried Spicy Mushroom with Tofu - SK Khazana Recipe

  • Dried shitake mushrooms soaked for 30 minutes in hot water 2-3

  • Button mushrooms quartered 6-8

  • Silken tofu 250 grams

  • Oil 1 1/2 tablespoons

  • Almonds 5-6

  • Ginger finely chopped 1 inch

  • Garlic thinly sliced 1 tablespoon

  • Salt to taste

  • Black pepper powder to taste

  • Dark soy sauce 1 teaspoon

  • Veg oyster sauce 1 teaspoon

  • Light soy sauce 1 teaspoon

  • Schezwan chilli sauce 1/2 tablespoon

  • Rice wine vinegar 1 teaspoon

  • Sesame oil 1 teaspoon

  • Cornflour slurry 2-3 tablespoons

  • Spring onion greens chopped for garnish


Step 1

Heat 1 tablespoon oil in a non-stick pan. Slice almonds, add to the oil and sauté till golden brown and crisp. Drain on absorbent paper.

Step 2

Heat remaining oil in the same non-stick pan. Add ginger and garlic, mix and sauté for 1 minute.

Step 3

Drain, discard the stems and slice shitake mushrooms diagonally and reserve its water. Add shitake mushrooms, button mushrooms, salt, pepper powder, dark soy sauce, veg oyster sauce, light soy sauce and 3-4 tablespoons water, mix and cook for 5-6 minutes.

Step 4

Add Schezwan chilli paste, mix and cook for 1 minute. Add 2-3 tablespoons of reserved shitake mushroom water, mix and cook for 1 minute. Add rice wine vinegar and sesame oil, mix and cook for 1 minute.

Step 5

Cut tofu into ½ inch cubes, add to the pan, cover and cook for 5 minutes. Add cornflour slurry, mix gently and cook till the mixture thickens slightly.

Step 6

Transfer into a serving bowl, serve hot garnished with spring onion greens and fried almonds.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.