Stir-fried shiitake mushrooms with Tofu

My friend is one of the founders of a social enterprise called ‘Green Monday’ in Hong Kong.  The project has been run since 2012.  When I met him in Hong Kong in a restaurant a few years ago, he firstly introduced his basic concept to promote having a ‘green’ meal once a week in order to protect our environment.  The project is successful after running for a few years.  It is highly supported by the government and the catering industry. 


As I am getting old, I have started to think more about what I eat. I have begun having one ‘green’ meal once a week.  It is good to health and I feel happier after forming this habit.  I am used to having ‘green’ either at lunch or dinner every Monday because Monday is the first working day.  It is easy for me to plan my meals.  Hope you will be one of the fans of ‘Green Monday’.



Preparation time:

  • 20 minutes (for using dried shiitake mushrooms)
  • 10 minutes (for using fresh shiitake mushrooms)

Cooking time: 20 minutes

Serve: 2



  • 210g firm tofu (cut in cubes)
  • 45g carrot (sliced)
  • 50g baby corn (sliced)
  • 4 dried shiitake mushrooms (soaked and quartered)
  • 90g button mushrooms (quartered)     stir-fried-shiitake-mushrooms-with-tofu-2
  • ½ spring onions (finely chopped)
  • 1 slice of ginger (sliced)
  • ¼ tsp salt
  • 1 tsp olive oil
  • ½ tsp sugar
  • 1 tsp light soy sauce
  • 1 tsp bean sauce
  • 200g water
  • 700g hot water


Thickening Sauce:

  • 1 tsp cold water
  • 1 tsp corn flour



1. Clean the dried shiitake mushrooms, trim and discard the stems. Add 500g hot water and mushrooms in a bowl. Soak the mushrooms up for 20 minutes until they become soft.  Using dried shiitake mushrooms can give a more fragrant flavor.  Fresh shiitake mushrooms can be used instead of the dried shiitake mushrooms. For fresh shiitake mushrooms, just clean, trim and discard the stems; and quartered.
2. Heat a non-stick wok over a medium heat and add oil. Add garlic and ginger, stir-fry about 30 seconds.  Then add the soaked shiitake mushrooms, sugar and 150g water. Cover and simmer for 8 minutes. 
3. Toss the baby corn, carrot and add soy sauce in the wok and stir-fry for another 5 minutes. 
4. In the meantime, add button mushrooms, tofu, bean sauce and 50g water.  Stir-fry gently for a further 5 minutes.
5. In a small mixing bowl, stir corn flour well with 1 tsp cold water to prepare the thickening sauce.
6. Add the spring onion and pour the sauce in the wok and stir-fry for 1 minute.
7. Ready to serve with rice.

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