Simple Beancurd and Mushroom Stir-Fry

In this healthy family dish, the lightly fried beancurd with a slightly crispy surface sets off the texture of the braised mushrooms perfectly. Remember to fry the delicate beancurd squares gently. This dish reheats well and is even better the second day, although of course some of the crispness will be lost.


  • 450 g (1 lb) firm beancurd
  • 4 tablespoons oil, preferably groundnut
  • 2 garlic cloves, crushed
  • ¼ teaspoon salt
  • 225 g (8 oz) small whole button mushrooms


  • 1 tablespoon dark soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons sugar
  • 2 tablespoons vegetable stock


Cut the beancurd into 5 cm (2 in) squares, 1 cm (½ in) thick.

Heat a wok or large frying-pan and add 3 tablespoons of the oil. When the oil is hot, fry the beancurd on each side until golden brown. You may have to do this in several batches. Drain on kitchen paper.

Drain the oil and wipe the wok clean. Re-heat the wok over moderate heat and add the remaining tablespoon of oil. Put in the garlic and salt and stir-fry for 30 seconds. Stir in the mushrooms and the sauce ingredients. Cook over moderate heat for 5 minutes or until the mushrooms are cooked. Return the beancurd to the wok and, once heated through, garnish and serve.


  • 2 spring onions, diagonally sliced