Three-Fresh Tofu with Vegetables

Name: Three-Fresh Tofu with Vegetables
Total time: 30 min
Ingredients: 400g, cut into 1-inch cubes silken tofu; 2, beaten with a pinch of salt eggs; 5 pieces, soaked in warm water until softened, drained and sliced dried wood ear mushrooms; 2, peeled and diced ripe tomatoes; 4-5 fresh, cleaned and sliced shiitake mushrooms; 100g, roughly chopped baby bok choy or napa cabbage; 3 tablespoons vegetable oil; to taste salt; 1/2 teaspoon white pepper; 1 tablespoon light soy sauce; 2 stalks, sliced for garnish green onions

A comforting home-style Chinese dish featuring silky tofu stir-fried with wood ear mushrooms, ripe tomatoes, shiitake mushrooms, and crisp greens. This quick and nutritious recipe comes together in under 30 minutes, perfect for a weeknight dinner.

30 min

Easy

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Story

This classic comfort dish showcases the delicate texture of silken tofu paired with earthy mushrooms and bright tomatoes. The vegetables add color, crunch, and nutrition to create a satisfying meal.

Ingredients

silken tofu 400g, cut into 1-inch cubes

eggs 2, beaten with a pinch of salt

dried wood ear mushrooms 5 pieces, soaked in warm water until softened, drained and sliced

ripe tomatoes 2, peeled and diced

shiitake mushrooms 4-5 fresh, cleaned and sliced

baby bok choy or napa cabbage 100g, roughly chopped

vegetable oil 3 tablespoons

salt to taste

white pepper 1/2 teaspoon

light soy sauce 1 tablespoon

green onions 2 stalks, sliced for garnish

Instructions

Prep the ingredients

Cut the silken tofu into gentle 1-inch cubes—handle carefully to keep them intact. Soak the dried wood ear mushrooms in warm water for about 15 minutes until plumped, then drain and tear into bite-sized pieces. Peel and dice the tomatoes, slice the shiitake mushrooms, and chop the bok choy into manageable pieces.

Scramble the eggs

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and stir gently until they're lightly scrambled and set aside. These fluffy egg bits will add richness to the final dish.

Cook the vegetables

Add the remaining oil to the wok over high heat. First, add the wood ear mushrooms and shiitake, stir-frying for about 2 minutes until they release their aroma. Add the tomatoes and cook until they soften and release their juices, roughly 2-3 minutes.

Combine and simmer

Gently add the tofu cubes and scrambled eggs to the wok. Pour in a splash of water or stock, then season with soy sauce, salt, and white pepper. Let everything simmer together for 3-4 minutes so the flavors meld. Add the bok choy in the last minute of cooking to keep it vibrant and slightly crisp.