These Tofu Puffs with Asian Inspired Vegan Mushroom Sauce are a scrumptious main ideal to both treat and nourish yourself. Easy to make and super tasty, this dish can be served with a spread of other Asian small dishes for a buffet-like meal, or accompanied with noodles or steamed rice for a filling, main course that is also perfect for weekend or mid-week meal prep.

Tofu Puffs with Asian Vegan Mushroom Sauce [Vegan]



Cooking Time




For the Sauce:

  • 2 cups water
  • 3 tablespoons mushroom sauce (vegan oyster sauce)
  • 1 tablespoon teriyaki sauce
  • 2 tablespoons water

For the Stir Fry:

  • 8.8 ounces tofu puffs
  • 1 tin mushrooms
  • 3.5 ounces green beans
  • 1 carrot
  • 1 tablespoon sesame oil
  • 1-2 garlic cloves (grated)
  • 1 teaspoon grated ginger
  • 1/2 teaspoon chili flakes
  • Salt to taste


  1. Sauté the garlic, the ginger, and the chili flakes with the sesame oil.
  2. Add the carrots (sliced), stir fry for 2-4 minutes, then add the green beans (chopped in half), cook for another 3-4 minutes, and last the tinned mushrooms. Stir fry for another 5 minutes then transfer to a bowl.
  3. In a bowl, combine all the ingredients to make the sauce except for the corn starch. Dissolve the corn starch with some water in a separate bowl.
  4. Add the liquids to the pan, heat it for a couple of minutes then stir in the corn starch mixture. Cook out the sauce until it thickens.
  5. Add stir-fried veggies to the sauce and finally the tofu puffs.
  6. Stir well and cook for a couple of minutes.
  7. Serve straight away over some noodles or rice, topped with freshly chopped spring onions and chili.