This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Sally's Braised Tofu and Mushrooms with Pak Choi

Tofu Pak Choi
Featured above
Robert Welch Stanton cutlery
Maxwell & Williams Bone China
Featured below
Netherton Foundry Spun Iron Wok

We love grabbing a wok for a quick & healthy stir fry, but as this dish demonstrates, your wok does comfort food too. This is a favourite of Sally from our Balham store's. Originally from Hong Kong, Sally is rightfully proud of the Chinese classics. It's a gentle, warming dish, and the firm tofu adds a gorgeous chewy texture!

Pak Choi should be easy to get at this time of year. Ours were grown in Hampshire!



Pak choi - (2 heads) or seasonal greens such as broccoli (1 small head)
Tofu (firm) - 1 block (approx 9cm x 9cm)
Chinese or shiitake mushrooms - 3/4
garlic - 3 glove
spring onions - 1/2 sprig
cornflour - 2/3 tablespoons
light soya sauce - 1 tablespoon
dark soya sauce - 1 teaspoon
oyster sauce - 1 tablespoon
salt - approx 0.5 teaspoon
sugar - 0.5 teaspoon
rice wine - 1 tablespoon
cooking oil
sesame oil
toasted sesame seeds


•If using pak choy, cut each head into 4-6 pieces lengthways depending on size

(If using broccoli, cut into florets. Blanch in boiling water for 1 min and drain)

•cut mushrooms into strips (If using dried mushrooms, boil in water for 20 mins - keep this water if want to substitute oyster sauce)

•cut tofu into rectangles of approx 3cm x 2cm

crush garlic

•cut spring onions into shreds

•toast sesame seeds 


1. Pan fry tofu in little oil till golden on both sides & set aside

2. Add little cooking oil to wok & stir fry vegetables for a couple of mins until cooked but still crunchy. Place in a serving bowl

3. In a wok, add oil & garlic, stir fry for a few secs

4. Add mushrooms & rice wine & stir fry for about a minute

5. Add 400ml of water

6. Add salt, sugar, light soy & oyster sauce

7. Bring to the boil

8. Make up the cornflour with water to form a runny solution

9. Add to wok to thicken the sauce, stirring constantly to desired consistency

10. Reduce heat on the hob, add the tofu & braise for a couple of mins

11. Switch off the heat

12. Add dark soya, spring onions & sesame oil

13. Transfer from wok onto the cooked veg

14. Sprinkle with sesame seed before serving

Serve with jasmine rice and green tea


Sally @ Season Balham


Cooked/baked something delicious recently you think our community will love? Sharing is caring. We'll test (I know, life's tough) and publish our favourites. Please email to

Leave a comment

Please note, comments must be approved before they are published


No more products available for purchase

Your cart is currently empty.


West hampstead,
Please put aside qty
OXO Good Grips 3 Piece Essential Set
and drop me a line ASAP to confirm
it's ready for collection
as soon as they arrive
and let me know