Cordyceps Flower and Tofu Stir-Fry

Why people make this dish

Wild Cordyceps sinensis (dong chong xia cao) is legendarily expensive — at many pharmacies it costs more than gold by weight. Cultivated cordyceps flower (Cordyceps militaris), available fresh in supermarkets for a few dollars, contains many of the same active compounds — including cordycepin and cordyceps polysaccharides — that researchers have associated with antioxidant, immune-supporting, and anti-ageing effects. Bro Niu picked up a packet at the supermarket and split it: half into a soup, half into this quick stir-fry with tofu and Chinese broccoli stems. The result is a fresh, satisfying dish that fits naturally into everyday home cooking.

Who it suits / who should be cautious

• Suitable for most people, including children and pregnant women
• Those who have had gallbladder removal should avoid rich or oily preparations, but this light stir-fry is generally fine (just avoid adding fat unnecessarily)
• Use cordyceps flower in moderation — about 40 g (1 liang) per serving, 2–3 times per week is a reasonable culinary amount
• If using dried cordyceps flower, soak first and use about the same weight as a guideline

Why these ingredients (the food-therapy logic)

• Cordyceps flower (chong cao hua): Cultivated Cordyceps militaris; contains cordycepin and polysaccharides traditionally associated with clearing free radicals, anti-ageing, strengthening immunity, and supporting kidney and lung function. An accessible everyday alternative to wild cordyceps
• Tofu (dou fu): Rich in plant protein, calcium, and isoflavones; mild in flavour and easy to digest; in food therapy, tofu is associated with clearing stomach heat and nourishing the body gently
• Chinese broccoli stems (gai lan): Provides crunch, vitamins C and K, and fibre; supports metabolism

Ingredients (2 servings)

Ingredient	Amount	Notes
Fresh cordyceps flower	~40 g (1 liang)	Rinse gently; dried version: soak then use same amount
Firm tofu	1 block (~300 g)	Blanch in boiling water first to firm it up
Minced fresh ginger	1 teaspoon
Chinese broccoli stems (or green peas)	A handful	Wash and dice
Salt, light soy sauce, sesame oil	To taste
Cornstarch slurry	Small amount	For a thin glaze at the end
Cooking oil	As needed

Method

1. Cut the tofu into cubes and blanch briefly in boiling salted water, then drain — this firms the tofu and prevents it from weeping too much liquid in the pan.
2. Rinse the cordyceps flower gently. Wash and finely dice the Chinese broccoli stems.
3. Heat oil in a wok over medium heat. Add the minced ginger and stir until fragrant.
4. Add the cordyceps flower and stir-fry for a minute, then add the tofu and broccoli stems.
5. Season with salt, soy sauce, and a drop of sesame oil. Stir gently to avoid breaking up the tofu.
6. Pour in a little cornstarch slurry and toss briefly until a light glaze coats everything. Serve immediately.

Bro Niu’s tips

The key to a good result with tofu is that first blanching step — it draws out excess water so the tofu doesn’t turn the dish soupy. If you prefer, you can steam the tofu-and-cordyceps mixture instead of stir-frying; just blanch the tofu first the same way. Orange-yellow cordyceps flower with a pleasant aroma is the best quality — avoid any that have turned dark brown or black.

Community questions answered (selected)

• Q (Apple): I’m two to three months pregnant. Can I eat cordyceps flower? Bro Niu: Yes, cordyceps flower is fine during pregnancy.

• Q (angie chang): I bought half a jin of dried cordyceps flower and am not sure how to use it. I have a damp-heat constitution — is it still suitable? Bro Niu: Cordyceps flower can be combined with yam (huai shan), goji berries, and red dates in a pork soup — that’s a versatile and nourishing combination. You can also soak it and use it like lily buds to steam with tofu, or add it to a fish tail and tofu soup. For damp-heat constitutions it is helpful.

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Published April 9, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.