Japanese Mushroom, Tofu & Egg Stir Fry

A couple of weeks ago I was looking for things to do with some leftover mixed Asian mushrooms in the fridge from another recipe, and I stumbled across the Japanese method for stir frying them with egg on one of my favourite Japanese cooking websites for a quick and simple dinner, made rich and glossy with a Japanese gravy-style, pantry ingredient ankake sauce. I threw in a little leftover tofu, again from another recipe, and after a few goes this 30-minute Japanese Mushroom, Tofu & Egg Stir Fry was born. It’s light yet rich, healthy yet satisfying, and also holds up really well to assorted odds and ends being added each time!

Ankake Sauce

Anakake is the Japanese art of thickening sauces with cornflour or potato starch to make them wich and glossy. Ankake Sauce is a rich, sweet-savoury cornflour-thickened brown Japanese sauce often served with Japanese stir-fry dishes of egg, fish or vegetables like this one, or spaghetti or noodles. Usually made with stock and soy sauce, I’ve added a bit of depth to mine by adding a mix of white miso paste and Gochujang in place of the doubanjiang (spicy chilli bean paste) found in many recipes, as I think most of you who do a little bit of Asian cooking at home are more likely to have miso and Gochujang to hand than doubanjiang — they’re also easier to find at the supermarket. However, I do use it in my Wild Garlic and Chicken Stir Fry recipe, so feel free to use it instead if you happen to have an open jar.

Frequently Asked Questions

You Might Also Enjoy

• Chinese Silken Tofu and Egg Recipe
• Japanese Lentil Curry
• Pea and Edamame Salad
• Sweet Chilli Soy Chicken Bowl
• Air Fryer Furikake Tofu

Japanese Mushroom, Tofu and Egg Stir Fry with Ankake Sauce

• Author: Rachel Phipps
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Serves 2
• Category: Dinner
• Method: Stir Fry
• Cuisine: Japanese

Print Recipe

Pin Recipe

---

Description

This simple, 30-minute stir fry of mushrooms, tofu and eggs is packed with protein, and is delicious served over a simple bowl of rice. Finished with a rich, glossy ankake-style Japanese gravy it is the perfect affordable comfort food for the cooler months!

---

Ingredients

Scale 1x2x3x

For the Tofu, Mushroom and Egg Stir Fry

• 120g firm tofu (half a block)
• 75g mixed asian mushrooms (I used oyster and shiitake)
• 1 tbsp toasted sesame oil
• 1/2 tbsp light olive oil
• 3 large eggs

For the Ankake Sauce

• 130ml chicken stock
• 1 tbsp soy sauce
• 1/2 tbsp white sugar
• 1/2 tbsp cornflour
• 1 tsp seasoned rice vinegar (see note)
• 1/4 tsp gochujang
• 1/4 tsp white miso paste
• Japanese-style rice, to serve
• thinly sliced spring onion, to serve

Cook Mode Prevent your screen from going dark

---

Instructions

1. Whisk together all the ingredients for the ankake sauce in a small bowl until the cornflour has no lumps, and set aside.
2. Slice the tofu into approximately 1.5cm slices, and microwave in a medium bowl for 1 minute on high. Drain, then lay the slices out on a double kitchen paper lined plate to cool.
3. Tear or roughly chop the mushrooms into bite-sized varieties (oyster, shimeji and enoki mushrooms tear better, shiitake and King oyster chop better) and in another small bowl, beat the eggs.
4. Once the tofu is cool enough to touch, pat out as much excess moisture as you can, and cut into cubes.
5. Heat the toasted sesame oil in a medium non-stick frying pan over a medium high heat. Once it is shimmering, add the mushrooms and cook for 5-6 minutes until they’re soft and starting to take on some colour. Add the tofu to the pan, and cook for another 2-3 minutes until those pieces have also started to take on some colour. Tip the mushrooms and the tofu onto a plate and cover with foil to keep warm.
6. Add the olive oil and pour in the eggs, roughly cooking them with a spatula trying to keep the pieces as big as possible. When they’re 2/3 cooked, add the mushrooms and tofu, and when everything has finished cooking, return to the foil-covered plate.
7. Return the pan to the heat and add the ankake sauce mixture. Cook for 3-4 minutes, stirring often until the sauce is thick, glossy and coats the back of a spoon.
8. Serve the stir fried egg, mushrooms and tofu with the rice, with the sauce poured over the top. Sprinkle with spring onions, and serve.

---

Notes

Buy Japanese-style rice vinegar labelled for sushi; this is seasoned rice vinegar. Avoid Chinese and Korean varieties that tend not to be seasoned.

• Pin
• Tweet
• Share