Mushroom & Tofu Sang Choy Bau

Today’s dinner brought to you inspired by a recipe that I read somewhere, and with the “40 days without meat”1 campaign in mind.

Mushroom & Tofu Sang Choy Bau

Mushroom & Tofu Sang Choy Bau

Serves: 2


  • 1 250 gr block firm tofu
  • 10 gr / ~ 1tbsp sesame oil
  • 500 gr mushrooms, clean & sliced
  • 1 orange (or yellow) bell pepper, diced
  • 3-4 spring onions, sliced
  • 1 small tin (70gr) tomato concentrate
  • 1 tbsp mushroom “oyster” sauce (or the real thing if you’re not vegetarian)
  • 2 tbsp soy sauce
  • 1 tsp sambal oelek
  • 1/2 tsp garlic powder
  • 1 pack (150 grams) straight-to-wok noodles

How to:

  1. Wrap tofu in a couple paper towels and press dry with hands. Cut in 1.5cm cubes. Heat up a non-stick pan on medium, once it’s hot, add the tofu cubes, and let them cook without touching them for 4-5 minutes, until golden, then turn, and repeat until all sides are golden and slightly crunchy.
  2. Heat up oil in a wok. Add mushrooms and cook, stirring, for 3-4 minutes, until tender. Add the bell pepper & half the spring onion, and cook for a couple of minutes.
  3. Meanwhile, in a bowl, mix the tomato paste, mushroom “oyster” sauce, soy sauce, sambal oelek & garlic powder with 3-4 tbps of water, enough to make it pourable (might need to add some more water). Add to the mushrooms and cook 2 minutes. Add the noodles, stir and cook for another couple of minutes.
  4. At this point, all sides of the tofu should be golden. Add tofu to the mushroom mix. Stir to coat.
  5. Sprinkle remaining spring onion on top before serving.

Bon appetit!

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