20-Min Braised Egg Tofu and Mushrooms

Braised Egg Tofu and Mushrooms is comfort food at its finest. Silky egg tofu is fried until golden and crispy, then gently simmered with mushrooms in a rich, savory sauce. I’ll also share a simple trick to keep that delicate tofu from falling apart. Best of all—it comes together in just 20 minutes!

Recipe

Serving: 2 to 4
Prep time: 10 minutes
Cook time: 10 minutes

For the tofu:
2 packages egg tofu, cut into ½-inch rings
1 cup cornstarch
1½ cups oil, for frying

For the clay pot:
1 tablespoon oil
10 slices carrot
3 slices ginger
6 fresh shiitake mushrooms, sliced
1 bunch white beech mushrooms
3 cloves garlic, smashed
1½ tablespoons scallions, minced

For the sauce:
1 cup vegetable stock
1 tablespoon soy sauce
½ tablespoon dark soy sauce
2 tablespoons vegetarian oyster sauce (or regular oyster sauce)
1 teaspoon cornstarch
1 tablespoon water

Instructions

1. Make the sauce:

• In a bowl, whisk together vegetable stock, soy sauce, dark soy sauce, and vegetarian oyster sauce.

2. Prepare the tofu:

• Cut the egg tofu into ½-inch thick rings.
• Gently coat each piece in cornstarch, making sure all sides are covered.

3. Fry the tofu:

• In a pan over high heat, heat oil to 350°F (177°C).
• Add the tofu and fry for about 3 minutes, or until golden and crispy. Remove and drain on a paper towel.

4. Braise the tofu and vegetables:

• In a wok over high heat, add 1 tablespoon oil. Stir-fry the carrot, ginger, garlic, shiitake mushrooms, and beech mushrooms until aromatic, about 30 seconds.
• Pour in the sauce and return the fried tofu to the wok. Bring everything to a boil.
• Mix the cornstarch and water to create a slurry. Pour it into the wok and stir until the sauce thickens.

5. Serve:

• Transfer everything into a preheated clay pot. Top with scallions and serve immediately.

Tips & Notes

• Prevent breaking: Coating tofu in cornstarch and frying it creates a protective layer that keeps it from falling apart during cooking.
• Vegetarian options: This dish is naturally vegetarian when using vegetarian oyster sauce.