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Tofu and Mushroom Mince

My tofu and mushroom mince is perfect for people transitioning to a vegan diet. The umami enriched shiitake mushrooms and soy sauce are the top flavours that shine in this dish. The wood ear mushrooms add fantastic texture to counter the softness of the tofu which provides much of the bulk.
Course Dinner, Lunch
Cuisine Fusion
Keyword Tofu and Mushroom Mince
Prep Time 10 minutes
Cook Time 10 minutes
Soaking Time 30 minutes
Total Time 50 minutes
Servings 3 people
Author Scruff


  • 6 dried shiitake mushrooms, finely chopped
  • 5 gm black fungus / wood ear mushroom roughly chopped (available at Asian groceries)
  • 250 gm hard tofu, mashed
  • 1 tbsp canola oil
  • 2 garlic cloves, finely chopped
  • 1/2 small brown onion, finely chopped
  • 1.5 tbsp soy sauce (check for gluten free)
  • 1/4 tsp white sugar
  • pepper
  • coriander, roughly chopped


  • In separate bowls, cut the shiitake mushrooms in half with a pair of scissors and soak in boiling water for 30 minutes. Do the same with the black fungus / wood ear mushroom except leave them whole. 
  • In a large bowl, break up the tofu into smaller pieces with your hands. 
  • After 30 minutes, take out the shiitake mushrooms and black fungus. Wash them under a tap and chop them up. 
  • In a fry pan on medium heat, add the oil, onion and garlic. Cook them until they begin to go brown and translucent. 
  • Add the tofu, shiitake and black fungus. Continue to stir and cook for 5 minutes.
  • Add the soy sauce, pepper and sugar. Stir the tofu around for a further 5 minutes.
  • Taste the tofu and add more soy if not seasoned enough.
  • Garnish with chopped coriander and serve with rice.