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Tofu and shiitake stir-fry


Total: 55 min


15 min


40 min


2 servings
  • 200 g Tofu
  • 6 Shiitake mushrooms
  • 100 g Cabbage
  • 100 g Sugar peas
  • 1 chive
  • 1 tablespoon Ginger, fresh
  • 30 mL Soy sauce
  • 15 mL Sesame oil
  • 30 mL Sunflower oil
  • 1 tablespoon Sesame seeds
  • 2 pinch Salt
  • 2 pinch Pepper
  • 2 garlic clove


  • Peel the ginger and slice it thinly.
  • Drain the tofu and cut it up into 2 centimeter cubes.
  • In a salad bowl, mix the soya sauce, the sesame oil and the ginger.
  • Add the tofu.
  • Delicately mix and let it marinate for 30 minutes.
  • Peel and thinly slice the garlic and the green onion.
  • Wash and thinly slice the cabbage and the snow pea.
  • Take off the stems of the shiitake mushrooms and cut it up.
  • Take out the tofu from the marinade. Put the marinade aside.
  • In a frying-pan, heat 1 tablespoon of sunflower oil over high heat and fry the tofu on all sides for 5 minutes until golden brown.
  • Take out the tofu and keep it warm.
  • Add 1 tablespoon of sunflower oil into the frying-pan and fry the garlic over medium heat.
  • Add the vegetables and the sesame seeds.
  • Add salt and pepper and let it cook for 6-7 minutes while stirring occasionally.
  • Pour in the marinade and the tofu and let simmer for a few minutes while stirring.
  • Serve the tofu and shiitake stir-fry warm, with thinly chopped green onion sprinkled on top.

Recipe tips

  • To make sure you never go out of fruits and vegetables, keep some in your freezer!