Skip to main content

Snow pea, tofu and mushroom stir-fry

Skip to IngredientsSkip to Method

After a quick and easy vegetarian dinner? Look no further than this snow pea, tofu and mushroom stir-fry. Infused with ginger and soy, it’s full of bold flavours everyone will enjoy.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Snow pea, tofu and mushroom stir-fry


  • 1 tbs peanut oil
  • 350g firm tofu, cut into 2cm cubes
  • 250g snow peas, trimmed
  • 200g button mushrooms, sliced
  • 125g Coles Baby Corn
  • 2 garlic cloves, sliced
  • 4cm piece ginger, peeled, cut into matchsticks
  • 4 spring onions, thinly sliced diagonally
  • ¼ cup (60ml) oyster sauce
  • 2 tbs soy sauce
  • 2 tbs dry sherry
  • Steamed jasmine rice, to serve
  • Thinly sliced spring onions, extra, to garnish
  • 1 tbs sesame seeds, to garnish

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat 2 tsp oil in a wok over medium-high heat. Add tofu. Stir-fry for 2-3 mins or until tofu is golden on all sides. Remove to a plate.
  2. Step 2

    Heat remaining oil in the wok. Add snow peas, mushrooms and baby corn. Stir-fry for 3 mins. Add garlic, ginger and spring onions. Cook for 2 mins. Return tofu to the wok and add combined sauces and sherry. Stir-fry for 2 mins or until heated through.

  3. Step 3

    Serve stir-fry on jasmine rice topped with sliced spring onions and sprinkled with sesame seeds.