Vegan Lu Rou Fan

Inspired by Woon Heng


  • 1 firm tofu pressed, drained & mashed

  • 10oz crimini mushrooms chopped

  • 3 cloves garlic finely chopped

  • 2 large onion finely chopped

  • 3 scallion, chopped

  • 3 cups of water

  • 1 tbspn cornstarch slurry

  • 3 tbspn oil

  • 2 servings cooked rice


  • 3 tbspn soy sauce

  • ½ tbspn sugar

  • 1 tspn black pepper

  • 1 tspn Chinese 5-spice powder

  • ¼ cup Chinese cooking wine Michiu

  • Salt


  • Heat up a large non-stick pan and cook mashed tofu until slightly dry, add 3 tablespoons of oil and continue to stir fry until golden brown.

  • Push the tofu to the side of the pan, then sauté mushrooms and shallots until shallots turn translucent and mushrooms are fully cooked through.

  • Add garlic and continue to cook for another 30 seconds or until garlic is aromatic.

  • Season with black pepper, pinch of salt, 5-spice powder, and sugar, then stir to combine.

  • Add in the soy sauce, cooking wine, water and bring the mixture to a rolling boil.

  • Continue to cook until the sauce is reduced to almost half. Taste test and season accordingly. If you need more sauce, add a little more water here.

  • Finally, add the cornstarch slurry to thicken the sauce by stirring constantly over low-medium heat.

  • Add scallion for toppings and serve warm with rice.

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