Tofu with Tausi and Straw Mushrooms

Ingredients

• 454 g (16 oz)extra-firm tofu, deep-fried and cut into cubes
• 284 g (10 oz) can, drainedstraw mushrooms
• 30 ml (2 tablespoons)tausi (salted black beans)
• 7.5 ml (1 1/2 teaspoons)chicken powder
• 240 ml (1 cup)water
• 15 ml (1 tablespoon)oyster sauce
• 60 ml (1/4 cup)Sherry cooking wine
• 120 ml (1/2 cup)chopped green onions
• 5 ml (1 teaspoon)minced ginger
• 3 g (1 teaspoon)cornstarch
• 45 ml (3 tablespoons)water, for diluting the cornstarch
• 30 ml (2 tablespoons)cooking oil

Instructions

1. 1

   Mix the stock

   Stir the chicken powder into 240 ml (1 cup) of water and set the mixture aside.

2. 2

   Heat the oil

   Heat a wok or pan, then pour in the cooking oil.

3. 3

   Sauté the aromatics

   Once the oil is hot, cook the ginger and green onions for 30 seconds.

4. 4

   Add tofu and mushrooms

   Add the deep-fried tofu, salted black beans and straw mushrooms. Cook for 2 minutes.

5. 5

   Add the sauces

   Pour in the Sherry cooking wine and oyster sauce, then stir.

6. 6

   Simmer the mixture

   Pour in the chicken powder and water mixture and bring the liquid to a boil. Cook for a further 2 to 5 minutes.

7. 7

   Thicken the sauce

   Stir the cornstarch diluted in 45 ml (3 tablespoons) of water into the pan. Cook for 1 minute, or until the sauce thickens.

8. 8

   Transfer and serve

   Transfer the dish to a serving bowl and serve.

9. 9

   Enjoy together

   Share and enjoy.

What is tofu with tausi?

Tausi refers to salted, fermented black beans used in Chinese and Filipino cooking to bring a deep, savoury flavour to sauces. This dish combines them with tofu and straw mushrooms for a quick wok-cooked meal.

Here, already deep-fried tofu gives the sauce plenty of surfaces to cling to, while chicken powder, oyster sauce and Sherry cooking wine build a savoury, gently sweet balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 17g protein, 12g carbs, 15g fat.

The tofu supplies most of the protein and some of the fat, while the rice often served alongside is the main source of additional carbohydrate. Cooking oil and the deep-frying contribute fat; tausi, chicken powder and oyster sauce contribute much of the sodium. Pair a serving with plenty of vegetables and a moderate portion of rice for a balanced plate.

Why the ingredients work

Tausi: these beans are salty and concentrated, so they season the sauce as well as adding their characteristic fermented flavour.

Straw mushrooms: draining the can keeps excess liquid out of the pan, while the mushrooms add a soft, springy contrast to the tofu.

Green onions and ginger: a brief sauté releases their aroma and gives the sauce a fresh, fragrant starting point.

Get the sauce ready

Stock mixture: dissolve the chicken powder in the measured water before it goes into the pan. This makes it easier to distribute evenly among the tofu and mushrooms.

Cornflour slurry: stir the cornstarch into its separate water just before adding it, since the starch settles if left standing. Pour it in while stirring so it thickens the liquid without forming lumps.

Watch the timing

A hot pan helps the ginger and green onions release their aroma quickly; sauté them for the stated 30 seconds rather than letting them brown heavily.

After adding the stock mixture, simmer for 2 to 5 minutes. The shorter end keeps the tofu juicy, while a little longer gives the sauce more time to take on the flavours.

Look for a glossy finish

The sauce is ready when it coats the tofu and mushrooms rather than running like broth. Once the cornstarch slurry is in, give it 1 minute of cooking and stop as soon as it thickens.

Keep stirring as the sauce thickens so it stays smooth and the tofu is coated evenly.

How to serve it

Serve the tofu and mushrooms hot, with steamed rice to soak up the savoury sauce. Plain rice lets the tausi, ginger and oyster sauce remain the main flavours.

For a more rounded plate, add a simple vegetable side such as steamed greens or quickly stir-fried broccoli.

Recipe notes & tips

• Drain the straw mushrooms thoroughly before adding them so they do not water down the sauce.
• Have the stock mixture and cornstarch slurry ready before heating the wok; the cooking stages move quickly.
• Stir the tausi through the pan so its salty flavour is distributed throughout the sauce.
• Add the cornstarch slurry gradually while stirring to help prevent lumps.
• Taste the sauce before serving, as the salted beans and seasoning sauces can vary in saltiness.

Variations

• Add greens: Stir in a handful of sliced pak choi near the end and cook until just tender.
• Use different mushrooms: Replace the straw mushrooms with drained canned mushrooms or sliced fresh mushrooms.
• Make it vegetarian: Use vegetable stock powder instead of chicken powder and choose a vegetarian oyster-style sauce.
• Add chilli: Include sliced fresh chilli with the ginger for a little heat.
• Finish with sesame oil: Add a small drizzle just before serving for a toasted aroma.

Common mistakes to avoid

• Wet mushrooms: Excess canning liquid thins the sauce; drain the mushrooms well before cooking.
• Burnt aromatics: Ginger and green onions can colour quickly in a hot wok; sauté them only for the stated 30 seconds.
• Lumpy sauce: Dry cornstarch added straight to the pan clumps; dilute it in water first and stir as you pour.
• Overcooking the tofu: Long simmering can soften its fried exterior; follow the short cooking times and stop once the sauce thickens.
• Over-seasoning: Tausi and the sauces are already salty; taste before adding any extra seasoning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan or microwave until steaming hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions