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Tofu and Mushroom Stir-fry

Tofu and Mushroom Stir-fry

By OcadoLifePublished on 30 January 2026“This Tofu and Mushroom Stir-fry is a spin on Buddha’s delight (lo han jai) – a comforting and symbolic meat-free dish traditionally enjoyed on the first day of the Lunar New Year,” says chef and supper club founder Ana da Costa, who loves to share bold Macanese, Chinese and Portuguese flavours. It’s special for many Chinese Buddhists, and families often make big batches to share with loved ones and to offer to monks at temples. My version stays true to its spirit, with a few tweaks. I’ve swapped some of the traditional ingredients, like fermented bean curd, mung bean vermicelli, tofu puffs and bean curd sheets, for more readily available ones that are just as delicious.”
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Time and servings

25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 100g rice vermicelli noodles
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp shaoxing rice wine or dry sherry
  • 2 tsp white sugar
  • 150ml vegetable stock
  • 2 tbsp rapeseed oil or sunflower oil
  • 1 tbsp white or brown miso
  • 3 garlic cloves, finely sliced
  • 5 cm piece ginger, finely sliced
  • 1 leek, finely sliced
  • 100g shiitake mushrooms, sliced
  • 1 (225g) pack seitan, cut into bite-sized strips
  • 1 (225g) pack smoked extra-firm tofu, cubed
  • 1 (220g) tin bamboo shoots
  • 1 (225g) tin sliced water chestnuts, drained
  • 1 large carrot, finely sliced on the diagonal
  • 1 (190g) pack baby corn & mangetout
  • ½ Chinese leaf cabbage, roughly chopped
  • 1 tsp toasted sesame oil
  • 1 tsp ground white pepper

Method

  • Step 1

    Soak the noodles in hot water for 5 mins or until softened, then drain and set aside. In a small bowl or jug, whisk together the soy sauces, rice wine, sugar and vegetable stock for the sauce; set aside.

  • Step 2

    Heat the rapeseed oil in a wok or large frying pan over medium-high heat, then add the miso, garlic, ginger and leek. Stir-fry for 1-2 mins until fragrant.

  • Step 3

    Add the mushrooms, seitan and tofu and stir-fry for 2-3 mins until lightly golden.

  • Step 4

    Toss in the bamboo shoots, water chestnuts and the sauce, then reduce the heat to low, cover and cook for 2 mins.

  • Step 5

    Briefly lift the lid to add the sliced carrot, baby corn and mangetout, then pop it back on for another 3 mins.

  • Step 6

    Remove the lid and toss in the Chinese leaf and noodles. Stir-fry over medium-high heat for 2-3 mins more, until the noodles have absorbed the sauce.

  • Step 7

    Drizzle over the sesame oil, season with the white pepper and give everything a final toss. Serve immediately.