Soft Tofu, Mince and Peas


Soft Tofu, Mince and Peas is a simple dish of tofu, minced meat, mushrooms and vegetables in a starchy egg gravy. I love ordering this dish back in those days when I was still in Malaysia, it was my go to side dish and almost had this everyday. Since then I never had one of them until now when it crossed my mind as I reminisce the old days and remember my favourite dishes I had in Malaysia.

Making this here in New Zealand is quite tricky, at least to me as the key ingredient egg tofu has proved to be elusive, I know its available as I had seen them before but when you needed it most it is the time where it suddenly disappears. So for our recipe today instead of using it I had used a similar tofu but in the form of a block, its less silky but this is the next best thing there is.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Soft Tofu, Mince and Peas 1

Soft Tofu, Mince and Peas

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Malaysian


Soft Tofu, Mince and Peas is a simple dish of tofu, minced meat, mushrooms and vegetables in a starchy egg gravy.



Tofu and Vegetables

  • 2 tube silken egg tofu or 2 blocks soft tofu, sliced
  • 12 pcs straw mushrooms, sliced in half
  • 200 g minced pork
  • 2 cups frozen green peas, corn and carrot mix, thawed
  • 2 pcs red chillies, sliced
  • 2 spring onions, sliced
  • 4 cloves garlic, minced
  • oil


  • 2 cups chicken stock
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch
  • 1 tsp brown sugar
  • 1 egg
  • white pepper
  • salt
  • oil


  1. In a wok lightly fry tofu in oil, drain then set it aside.
  2. Using the same wok, remove excess oil then sauté garlic.
  3. Add the pork mince then cook until light brown in colour.
  4. Add straw mushrooms then stir fry for a minute.
  5. Add the chicken stock, oyster sauce, light soy sauce and brown sugar, bring it to a boil.
  6. Add the tofu, mixed vegetables and simmer in low heat for 5 minutes.
  7. Mix cornstarch in 1/2 cup of water then pour it on the boiling stock to thicken.
  8. Pour the egg and stir it gently, then add the spring onions, chillies and sesame oil.
  9. Season with salt and white pepper then serve.




4 Responses

  1. Such a hearty and flavorful vegetarian dish. It is comfort at its best!

  2. GiGi Eats says:

    Unfortunately I cannot eat tofu. That being said, when I did try it once… I really liked the texture.

  3. Raymond, I know what you mean about being difficult sometimes to find special ingredients. I like Mexican cooking but it’s not easy to find the dried or fresh chiles in Australia. I see that you can order your Silken Tofu from Amazon- how convenient!

  4. Merryn says:

    Very nice, I adore tofu and always appreciate a good, wholesome recipe where tofu is the star. Thanks for sharing 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.