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Tofu Puffs with Asian Vegan Mushroom Sauce FI
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5 from 4 votes

Tofu Puffs with Asian Vegan Mushroom Sauce

These Tofu Puffs with Asian Inspired Vegan Mushroom Sauce are a scrumptious main ideal to both treat and nourish yourself.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Asian
Keyword: Tofu
Servings: 4 people
Calories: 234kcal
Author: Adriana Z.


...for the sauce...

...for the stir fry...

  • 250 g Tofu Puffs Deep Fried Bean Curd
  • 150 g Mushrooms Chinese, Canned
  • 100 g Green Beans
  • 1 Carrot medium
  • 1 tbsp Sesame Oil
  • 1-2 Garlic Cloves grated
  • 1 tsp Ginger grated
  • 1/2 tsp Chilli Flakes
  • Salt to taste


  • Sauté the garlic, the ginger and the chili flakes with the sesame oil.
  • Add the carrots (sliced), stir fry for 2-4 minutes, then add the green beans (chopped in half), cook for another 3-4 minutes, and last the tinned mushrooms. Stir fry for another 5 minutes then transfer to a bowl.
  • In a bowl combine all the ingredients to make the sauce except for the cornstarch slurry mixture. Dissolve the corn starch with some water in a separate bowl.
  • Add the liquids to the pan, heat it for a couple of minutes then stir in the corn starch mixture. Cook out the sauce until it thickens.
  • Add stir fried veggies to the sauce and finally the tofu puffs.
  • Stir well and cook for a couple of minutes.
  • Serve straight away over some noodles or rice, topped with freshly chopped spring onions and chili.


Calories: 234kcal | Carbohydrates: 8g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2794IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg