Tofu with Lychee and Black Mushrooms Tao Hoo Neung Lychee
Delight your taste buds with the exquisite harmony of flavors in Tofu with Lychee and Black Mushrooms (Tao Hoo Neung Lychee), a Thai-inspired vegan-friendly dish that's equal parts savory and sweet. This recipe combines tender cubes of firm tofu with the luscious juiciness of lychee and the earthy depth of rehydrated black mushrooms, all bathed in a glossy, umami-packed sauce made from lychee syrup, light soy sauce, and vegetarian oyster sauce. Perfectly balanced with a touch of garlic and a hint of sugar, this dish offers a symphony of textures and flavors. Serve it over steamed jasmine rice for a wholesome meal or savor it on its own as a refined light entrée. Garnished with fresh green onions and chili for a pop of color and spice, this quick 35-minute recipe (prep and cook) is a showstopper for any dinner table.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams canned lychee (drained, syrup reserved)
- 6 pieces dried black mushrooms (shiitake), rehydrated
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce for vegan option)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 4 tablespoons water
- 2 stalks green onion, sliced thinly for garnish (optional)
- 1 piece fresh red chili, sliced thinly for garnish (optional)
Instructions
Cut the tofu into 1-inch cubes and set aside.
Rehydrate the dried black mushrooms by soaking them in warm water for about 20 minutes. Once soft, drain and slice into thin strips.
In a small bowl, mix the reserved lychee syrup, light soy sauce, oyster sauce, sugar, cornstarch, and water. Stir until combined to form the sauce mixture.
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the rehydrated black mushrooms to the skillet and stir-fry for 2–3 minutes.
Gently add the tofu cubes to the skillet, stirring carefully to avoid breaking them apart. Cook for about 3–4 minutes, allowing the tofu to absorb the flavors.
Pour the sauce mixture into the skillet, stirring gently to coat all the ingredients. Cook for 2–3 minutes until the sauce thickens.
Add the canned lychee to the skillet and toss lightly to combine. Cook for another 1–2 minutes just to warm the lychee (do not overcook).
Transfer the dish to a serving plate and garnish with green onion and sliced red chili, if desired.
Serve hot with steamed jasmine rice or on its own as a light entrée.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 43.6 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 655 mg | 50% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1357 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
