Braised tofu with mushrooms

Braised tofu with mushrooms
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • Asian
  • 1 hour or less
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This meal is low in potassium and phosphate but a good source of meat-free protein for somebody who is on dialysis.


300g white rice

160g carrots, peeled and sliced

2 pak choi, sliced

1 oyster mushroom cluster (approx. 150g)

2 king oyster mushrooms (approx. 200g)

2 tablespoons vegetable oil

700g (2 cartons) firm/extra firm tofu

1 tablespoon oyster sauce (use a vegetarian version to make this dish vegetarian/vegan)

1 tablespoon low-salt soy sauce

1 tablespoon caster sugar

2 teaspoons cornflour

2 cloves garlic, finely chopped (optional)

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  1. Step 1

    Cook the rice according to the packet instructions. Parboil the carrots and pak choi for 5-10 minutes and drain the water afterwards.

  2. Step 2

    Separate the oyster mushrooms from the cluster and slice the king oyster mushrooms.

  3. Step 3

    Fry the tofu in a pan with one tablespoon of oil until golden on both sides. Cook in batches until all the tofu is cooked (approximately 5 minutes each side). Move the tofu onto a clean plate with kitchen towel on it to absorb the excess oil.

  4. Step 4

    Add the garlic (if using), carrots, both types of mushrooms and pak choi into the heated pan with the other tablespoon of oil. Stir-fry them until they soften.

  5. Step 5

    Put the cooked tofu back into the pan. Add the oyster sauce, soy sauce and sugar. Stir gently.

  6. Step 6

    Mix the cornflour with one teaspoon of cold water. Slowly pour in the fluid and stir gently at the same time. Cook until the sauce is thickened and then serve with the rice.

Food facts

The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This recipe is low in potassium, despite the use of mushrooms, a high potassium vegetable. This is because the quantities have been kept to a minimum, therefore please ensure you follow the quantities for all the ingredients and the serving sizes.

This recipe is also low in phosphate, however it still contains phosphate, provided by the tofu and rice, therefore, if you are prescribed a phosphate binder you should take as directed.

This recipe is high in protein, which makes it suitable for those advised to eat more protein.

Use a gluten-free soy sauce such or Tamari and a gluten-free oyster sauce.

Replace the oyster sauce with a vegetarian version.

To increase the fibre of this dish consider using a wholegrain brown rice in place of a white rice. Be mindful that the low-salt soy sauce and oyster sauce are both high salt ingredients, therefore you should measure these carefully to avoid adding additional salt.

This dish is best eaten fresh.

To reduce cooking time, cut the tofu into 1cm cubes and cook using an extra tablespoon of oil.