With oyster mushrooms, peppers & Ausha fermented black peppercorns in brine
This is one of those fakeaway favourites that genuinely gives the takeaway a run for its money, glossy, peppery, deeply savoury, and ready quicker than it’d take to order in. The real trick here is Ausha’s Fermented Black Peppercorns in Brine, which bring a bold, briny punch that you simply don’t get from ordinary ground pepper. Crisp tofu, tender oyster mushrooms and a proper glossy sauce, it’s a tried-and-tested stir-fry that’s well worth adding to the weekly rotation.
Serves: 2–3
Vegetarian · Sweet-savoury · Fakeaway favourite
What you’ll need
- 350g firm tofu
- 150g oyster mushrooms
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 garlic cloves
- 1 tbsp ginger
- 2 tsp Ausha Fermented Black Peppercorns in Brine, roughly chopped
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce or hoisin
- 1 tsp dark soy sauce
- 1 tsp sugar or maple syrup
- 1 tbsp cornflour
- 80ml water
- Spring onions, for the sauce and for topping
- Cooked jasmine rice, to serve
How to make it
Prep the tofu - Press and cube the tofu, then toss with the cornflour and a pinch of salt.
Crisp it up - Pan-fry the tofu until golden and crisp all over, then set aside.
Stir-fry the veg - In the same pan, cook the onion, pepper, garlic, ginger and mushrooms until lightly charred and fragrant.
Build the sauce - Mix together the light soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, water and the chopped Ausha peppercorns in brine.
Toss together - Return the tofu to the pan, pour in the sauce, and stir until everything is glossy and well coated.
Finish & serve - Top with spring onions and a few extra peppercorns. Serve hot with jasmine rice.
Variation: Also lovely made with Ausha Green Peppercorns in Brine, for a fresher, brighter finish.
