Cooking with Lee Kum Kee: Tofu with mixed mushrooms in oyster sauce

This Father’s Day, I wanted to create something for the man of the house. Usually, we go out but today I’ve decided to cook my dad’s favorite dish.  Growing older, he tends to go for less meat options. Using the brand Lee Kum Kee, particularly the oyster sauce, soy sauce and sesame oil assisted me to create this easy dish I’ve grew up.


300 grams firm or semi-firm tofu cut into 2″ x 2″ cubes

1/2 cup cooking oil

2 tablespoons Lee Kum Kee oyster sauce

2 tablespoons Lee Kum Kee soy sauce

1 tablespoon Lee Kum KEE sesame oil

1 table spoon sugar
1 tablespoon cornstarch
1 cup vegetable broth

ground pepper to taste

sliced scallions to garnish

1 tsp minced fresh ginger

2 tsp minced garlic

2-1/2 cups shitake, crimini, morel or enoki mushrooms

Instructions for Tofu
1. Dredge cubed tofu in flour.
2. Heat the cooking oil in a wok.
–  Fry tofu until golden brown on all sides.  Drain and set aside.
3. Remove excess oil, leaving only about 3 tablespoons.
–  Sauté ginger, scallions, and garlic for 2 minutes.

–  Add mushrooms,  stir frequently until mushrooms are cooked and golden brown, 3-4 minutes.
–  Season with oyster sauce, soy sauce, sugar, and salt
5. Add the fried tofu and stir.
6. In a separate bowl, mix broth and cornstarch and add this mixture.
–  Continue cooking until the tofu cubes are heated through.
6. Taste and adjust the seasoning, as needed.
7. Remove from the heat, and drizzle with the sesame seed oil, stir.
8. Garnish with finely sliced spring onions.
–  Serve with steamed rice