Shrimp, Mushroom and Tofu Stir-fry

Why people make this dish

Mushrooms are one of those ingredients that make even a very simple broth taste rich and satisfying — they contain natural glutamate-like compounds (including aspartic acid, glutamic acid and glycine) that provide deep umami flavour without any additives. In Cantonese home cooking, mushrooms are considered a versatile ingredient that pairs equally well with meat and with vegetables. This particular stir-fry combines mushrooms with firm tofu and fresh shrimp for a dish that is low in fat, protein-rich and easy to digest. Nourilo particularly enjoys it as a weeknight dish — quick, flavourful and suitable for the whole family, including those managing weight, high blood sugar, high cholesterol or a sluggish appetite.

A word of caution from Nourilo: wild mushrooms growing in parks or the countryside should never be collected for eating. Wild mushrooms that carry toxins often look almost identical to safe varieties sold in markets, and cooking does not destroy their poison. Please only use mushrooms from a trusted shop or market stall.

Method

1. Lightly marinate the shrimp with a little salt, white pepper and cornstarch; set aside. Rinse and slice the mushrooms. Rinse the peas or edamame. Blanch the tofu in salted boiling water, drain and cut into slices.
2. Heat a little oil in a wok. Pan-fry the tofu slices until golden on both sides. Remove and set aside.
3. Add a little more oil to the wok. Stir-fry the minced garlic and ginger until fragrant. Add the peas and mushroom slices and stir-fry until fragrant. Add the shrimp and stir-fry until just cooked through. Splash in the Shaoxing wine.
4. Season with oyster sauce, salt, sugar and white pepper.
5. Return the tofu to the wok. Add a thin cornstarch glaze, scatter over the spring onion sections and toss everything together. Plate and serve immediately.

Nourilo’s Tips

When buying mushrooms, look for caps that are firm, intact and have no slimy coating or off smell. If you notice sliminess or an unusual odour after purchase, discard immediately — do not cook or taste them. Store mushrooms unwashed in a paper bag in the refrigerator and use within 2–3 days.