Steamed Mushroom Chicken Layer Tofu

Serves: 1

Featured product: VegeWorld Veg. Layer Tofu

Course: Main


  • 1 pkt Chicken Mince (Defrosted)
  • 1 pkt Vegeworld Layer Tofu (Defrosted)

Layer Tofu : 

  • 2 tbsp Coconut Oil (optional) 
  • ½ block Vegeworld Layer Tofu 
  • ½ pkt Vegeworld Minced Chicken 
  • 1 tsp grated ginger 
  • 20 gm Chinese Mushroom (chopped)
  • 15 gm Water Chestnut (chopped) 
  • 1 tbsp Vegan Oyster Sauce 
  • ½   cup Crystal Water
  • 1 tsp Mushroom seasonings (to taste)
  • ½ tsp Sea salt (to taste)
  • 1 tsp Cane Sugar (to taste) 
  • ½  tsp white  pepper Powder
  • 1 tbsp Starch 
  • Sesame Oil (to taste) 
  • Garlic  (optional, for better taste)


  1. Use a teaspoon to scoop the center of the thick slice Vegeworld Layer Tofu. Keep it aside.
  2. Mix Chicken Mince, mushroom, ginger, water chestnut, sea salt, white pepper powder & sesame oil in a mixing bowl. Mix it until well mixed until firm texture like.
  3. Use a teaspoon, scoop the meat in the center of the Layer Tofu. 
  4. Steam it for 3-5 mins.
  5. In other hands, drizzle oil in a saucepan. Add in ginger, stir until fragrant. 
  6. Add in water, vegan oyster sauce,white pepper powder & seasonings.Cook & simmer for 2-3 mins. Add in starch to thicken the sauce.
  7. Pour the sauce on top of steamed mushroom chicken tofu. Garnish with Chili/ spring onion. Ready to serve.

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