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Mushrooms champignons in paper bag on a white wooden table.

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.
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Prep Time 45 minutes
Cook Time 19 minutes
Total Time 1 hour 1 minute
Servings: 4 people
Course: Appetizer
Ingredients Equipment Method Notes

Ingredients
  

  • Mushrooms – 1 cup sliced
  • Dry pigeon peas – ½ cup pre-soaked and boiled until tender
  • Fried tofu – 1 cup cubed
  • Tomatoes – 2 medium chopped
  • Yellow bell pepper – 1 sliced
  • Red bell pepper – 1 sliced
  • Celery – 2 stalks chopped
  • Ginger – 1 inch grated
  • Soy sauce – 2 tbsp
  • Sesame oil – 1 tbsp
  • Oil – 2 tbsp for stir-frying
  • Chinese powder spice mix – 1 tsp adjust to taste
  • Crushed black pepper – ½ tsp
  • Hing asafoetida – a pinch
  • Salt – to taste

Equipment

  • 1 Spatula
  • 1 Medium size Bowl
  • 1 cutting board
  • 1 Small wok – for stir-frying

Method
 

  1. Step-by-Step Method
  2. Prep the ingredients
  3. Wash and slice mushrooms, bell peppers, celery, and tomatoes.
  4. Grate the ginger.
  5. If using store-bought fried tofu, cut into bite-size cubes.
  6. Heat the wok
  7. Place the small wok on medium-high heat.
  8. Add 2 tbsp of oil and let it warm up.
  9. Flavor the base
  10. Add grated ginger and a pinch of hing (asafoetida).
  11. Stir quickly with the cooking spatula until fragrant.
  12. Add vegetables
  13. Toss in the mushrooms, bell peppers, and celery.
  14. Stir-fry for 3–4 minutes until slightly tender but still crisp.
  15. Mix in protein
  16. Add the cooked pigeon peas and fried tofu.
  17. Stir gently so the tofu doesn’t break apart.
  18. Season and sauce
  19. Add soy sauce, sesame oil, Chinese powder spice mix, salt, and crushed black pepper.
  20. Stir until all the ingredients are coated evenly.
  21. Finish with tomatoes
  22. Add the chopped tomatoes last to keep their fresh flavor.
  23. Stir-fry for another 2 minutes and turn off the heat.
  24. Serve hot
  25. Transfer to a serving bowl.
  26. 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.