How to cook tofu so it’s super tasty, wouldn’t stick to the pan, and wouldn’t fall apart? Stay tuned for all the tips and tricks! Today, let me show you a really delicious and easy way to make tofu! This is my braised tofu and mushrooms recipe.
Braised Tofu and Mushrooms Recipe
Serving: 2
Prep time: 15 minutes
Cook time: 15 minutes
For the tofu:
1 package soft tofu, cut into small blocks
4 cups water
1 teaspoon salt
For the clay pot:
4 tablespoons avocado oil, separated, or other cooking oil
10 slices carrot
6 fresh shiitake mushrooms, sliced
1 bunch white beech mushrooms
10 slices carrots
3 slices ginger
3 cloves garlic, smashed
1/2 stalk scallions, minced
For the sauce
1 cup water
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 tablespoons vegetarian oyster sauce, or regular oyster sauce
1/2 tablespoon cornstarch
1 ½ tablespoons water
Braised Tofu and Mushrooms Instructions
1. Prepare the tofu
- In a large mixing bowl, add the water and salt. Whisk. Salt will season the tofu and help to release moisture
- Transfer the tofu. Rest for 10 minutes.
- Dry the tofu with paper towels.
2. Make the sauce
- In a bowl, mix in the water, soy sauce, dark soy sauce, and vegetarian oyster sauce or regular oyster sauce. Whisk.
3. Pan-fry the tofu
- In a pan over medium heat, add 3 tablespoons of avocado oil (or other cooking oil) and wait for 1 minute until the oil is slightly hot.
- Carefully add the tofu and pan-fry until golden brown, about 3 minutes on each side.
- Take out the tofu and drain the extra oil. Set aside.
4. Stir-fry the vegetables
- In a wok over high heat, add 1 tablespoon of avocado oil or other cooking oil
- Add the carrot, ginger, garlic, shiitake mushrooms, and beech mushrooms.
- Stir-fry until aromatic, for about 30 seconds.
5. Combine and thicken
- Pour in the sauce, return the tofu, and mix together.
- Bring it to a boil, and pour in the cornstarch slurry (1/2 tablespoon of cornstarch and 1 ½ tablespoons water).
Stir until thickened.
6. Serve
- In a preheated clay pot, transfer everything inside, top with scallions, and serve!
Tips
- Soaking tofu in salted water helps release moisture and prevents breaking during cooking.
- Dry the tofu well before frying for a better sear.
- Don’t flip the tofu too fast—wait until it’s golden brown before turning, or it may stick and fall apart.
- Use a hot wok for stir-frying to quickly release the aroma of the mushrooms, garlic, and ginger.
- A clay pot helps retain heat and adds a beautiful presentation, perfect for serving at the table.