Sally's Braised Tofu and Mushrooms with Pak Choi

Tofu Pak Choi
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Robert Welch Stanton cutlery
Maxwell & Williams Bone China
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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 desire 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


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