King Oyster Mushroom Mapo Tofu

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4


  • 400 gram king oyster mushroom
  • 600 gram soft/silk tofu
  • 1 tablespoon minced garlic
  • 1/2 tablespoon minced ginger
  • 1-2 red chili, sliced
  • 1 tablespoon bean paste
  • 1 tablespoon oyster sauce
  • 2 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar
  • 1 cup water
  • 1.5 tablespoon tapioca starch
  • 3-4 scallions, cut into 1-inch pieces


  1. Prep mushroom and tofu: Cut the mushrooms into small 1/2-inch pieces. Drain water from the tofu and cut it into 1-inch pieces.
  2. Fry aromatics: Heat 2 tablespoons of oil in a frying pan over medium-high heat. Sauté garlic, ginger, and chili until fragrant.
  3. Cook tofu: Add bean paste, oyster sauce, soy sauce, salt, pepper, sugar, and water. Mix well, add tofu, and bring to a boil. Reduce heat to medium and simmer for 5 minutes.
  4. Thicken sauce: Mix tapioca starch with two tablespoons of water to make a slurry. Gently pour the slurry into the pan and stir until the sauce is thick. Add scallions and stir gently for 30 seconds.
  5. Serve: Transfer mapo tofu to a serving plate and serve it immediately with steamed white rice.

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