A savoury stir-fry of tofu, chicken liver, and oyster mushrooms cooked with aromatics and sauces for a hearty rice-pairing dish. Some dishes happen by design, others by instinct, this one was born from leftovers, a quick idea that turned into a deeply savoury stir-fry worth cooking again.
Some dishes are planned days in advance, while others come together because the fridge gives you a challenge you can’t refuse. This recipe definitely falls under the second category. It started with a leftover block of tofu from my Crispy Tofu Salad, a pack of chicken liver from the Creamy Chop Suey I made earlier in the week, and a handful of oyster mushrooms from my Binungor attempt.
Normally, when I have random ingredients like these, I jump online to see if someone has thought of pairing them before. But this time, nothing. Not a single dish that uses tofu, chicken liver, and oyster mushrooms all at once. And when you can’t rely on a recipe, you rely on instinct, that Filipino-Chinese sensibility of turning whatever’s available into something comforting, savoury, and satisfying with a bowl of rice.
So that’s exactly what I did.
What came out of the wok surprised me. It was hearty, rich, and full of umami, crispy tofu taking on the sauce, chicken liver giving that deep savoury note, and oyster mushrooms adding earthiness and texture. The combination tastes like it should’ve existed long before this moment, but maybe that’s the beauty of freestyle cooking: sometimes the most unexpected ingredients make the most memorable dishes.
Why These Flavours Work Together
Tofu is one of those ingredients that happily absorbs whatever flavour you introduce to it. Chicken liver, on the other hand, brings a soft, buttery richness that pairs well with aromatics like garlic and ginger. Oyster mushrooms contribute mild sweetness and earthiness, almost mimicking the texture of thin meat slices.
This combination echoes the style of many Chinese-Filipino home dishes, simple components lifted by aromatics, heat, and a well-balanced sauce. Shaoxing wine, oyster sauce, soy sauce, these are pantry staples we rely on to build layers of flavour quickly. Add ginger for brightness, shallots for sweetness, and you’ve got a dish that tastes like comfort served on a steaming bed of rice.
And because this dish was created out of leftovers, it carries that familiar “lutong-bahay” warmth, no rules, no strict traditions, just honest cooking.
Deep-fry the tofu until crisp and golden. Drain on paper towels. Clean and trim the chicken livers, removing any sinew, then pat dry. Tear the oyster mushrooms and slice all aromatics.
Heat 1 tbsp oil in a wok over medium-high heat. Sear the chicken liver for 2–3 minutes per side, browned outside, tender inside. Remove and set aside.
Add the remaining oil to the same wok. Sauté shallots, garlic, ginger, and the white parts of the spring onion until fragrant and lightly caramelised.
Toss in the oyster mushrooms and cook for about 2 minutes. Add the fried tofu and stir gently to keep the cubes intact.
Return the chicken liver to the wok. Add oyster sauce, soy sauce, and Shaoxing wine. Stir to coat everything evenly. Simmer 2–3 minutes until the sauce slightly thickens. Adjust seasoning.
Top with the green parts of the spring onion and serve hot with steamed rice.
If one loves all the three ingredients what can one do but smile and clap ! One possible change for me – since I almost never stir-fry, a shallow-fry with very little oil would suit better . . . but, oh the taste promised here . . .
If one loves all the three ingredients what can one do but smile and clap ! One possible change for me – since I almost never stir-fry, a shallow-fry with very little oil would suit better . . . but, oh the taste promised here . . .
Im sure that would work
I don’t eat tofu, but those chicken livers look so inviting!
I’m a big fan of livers, so this is definitely for me – such a rich, savoury dish with great depth of flavour.
Looks delicious, Raymund. I can defiintely see how these flavors work together beautifully.