Stir-Fried Mushrooms & Dry Pigeon Peas with Fried Tofu
Stir-Fried Mushrooms & Dry Pigeon Peas with Fried Tofu
Cooking at home can be healthy, flavorful, and comforting when you bring together the right mix of ingredients. This recipe combines mushrooms, dry pigeon peas, fried tofu, bell peppers, tomatoes, and aromatic spices into a nourishing stir-fry. Finished with soy sauce, sesame oil, and crushed black pepper, it’s a dish that balances protein, fiber, and flavor — perfect for weeknight cooking.
Ingredients
Equipment
Method
- Step-by-Step Method
- Prep the ingredients
- Wash and slice mushrooms, bell peppers, celery, and tomatoes.
- Grate the ginger.
- If using store-bought fried tofu, cut into bite-size cubes.
- Heat the wok
- Place the small wok on medium-high heat.
- Add 2 tbsp of oil and let it warm up.
- Flavor the base
- Add grated ginger and a pinch of hing (asafoetida).
- Stir quickly with the cooking spatula until fragrant.
- Add vegetables
- Toss in the mushrooms, bell peppers, and celery.
- Stir-fry for 3–4 minutes until slightly tender but still crisp.
- Mix in protein
- Add the cooked pigeon peas and fried tofu.
- Stir gently so the tofu doesn’t break apart.
- Season and sauce
- Add soy sauce, sesame oil, Chinese powder spice mix, salt, and crushed black pepper.
- Stir until all the ingredients are coated evenly.
- Finish with tomatoes
- Add the chopped tomatoes last to keep their fresh flavor.
- Stir-fry for another 2 minutes and turn off the heat.
- Serve hot
- Transfer to a serving bowl.
- Best enjoyed with steamed rice, noodles, or as a stand-alone protein-packed dish.
Notes
Cooking Tips
- Soak dry pigeon peas overnight to reduce cooking time.
- Press tofu before frying to remove extra moisture for crispier texture.
- Use sesame oil at the end of cooking for a rich, nutty aroma.
- For extra heat, add fresh chili peppers or chili oil.
- This recipe works well in a non-stick small wok for easier cleanup.
