Vegan Lu Rou Fan | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan Lu Rou Fan

< 1 minute

Vegan Lu Rou Fan

Inspired by Woon Heng


  • 1 firm tofu pressed drained & mashed
  • 10 oz crimini mushrooms chopped
  • 3 cloves garlic finely chopped
  • 2 large onion finely chopped
  • 3 scallion chopped
  • 3 cups of water
  • 1 tbspn cornstarch slurry
  • 3 tbspn oil
  • 2 servings cooked rice
  • Seasoning:
  • 3 tbspn soy sauce
  • ½ tbspn sugar
  • 1 tspn black pepper
  • 1 tspn Chinese 5-spice powder
  • ¼ cup Chinese cooking wine Michiu
  • Salt


  • Heat up a large non-stick pan and cook mashed tofu until slightly dry, add 3 tablespoons of oil and continue to stir fry until golden brown.
  • Push the tofu to the side of the pan, then sauté mushrooms and shallots until shallots turn translucent and mushrooms are fully cooked through.
  • Add garlic and continue to cook for another 30 seconds or until garlic is aromatic.
  • Season with black pepper, pinch of salt, 5-spice powder, and sugar, then stir to combine.
  • Add in the soy sauce, cooking wine, water and bring the mixture to a rolling boil.
  • Continue to cook until the sauce is reduced to almost half. Taste test and season accordingly. If you need more sauce, add a little more water here.
  • Finally, add the cornstarch slurry to thicken the sauce by stirring constantly over low-medium heat.
  • Add scallion for toppings and serve warm with rice.


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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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