Braised Tofu and Mushrooms

Braised Tofu and Mushrooms is a delicious and comforting dish that highlights how flavorful tofu can be when cooked properly. The tofu turns golden and crisp on the outside while staying tender on the inside, paired with savory mushrooms and a rich umami sauce. If you’ve ever struggled with tofu sticking to the pan or falling apart, this recipe has all the tips you need to get it right. Let’s get started!

Braised Tofu and Mushrooms Recipe

Serves: 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
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, whisk the salt into 4 cups of water.
• Gently add the tofu blocks and let them soak for 10 minutes. This seasons the tofu and draws out excess moisture.
• Remove and pat the tofu dry with paper towels.

2. Make the sauce:

• In a bowl, combine 1 cup water, soy sauce, dark soy sauce, and oyster sauce. Whisk well.

3. Pan-fry the tofu:

• In a nonstick skillet over medium heat, heat 3 tablespoons of avocado oil.
• Carefully add the tofu pieces and pan-fry until golden brown on each side, about 3 minutes per side.
• Remove from the pan and let them drain on a plate lined with paper towels. Set aside.

4. Stir-fry the vegetables:

• In a wok over high heat, add the remaining 1 tablespoon of oil.
• Add the carrot slices, ginger, garlic, shiitake mushrooms, and white beech mushrooms.
• Stir-fry for about 30 seconds until fragrant.

5. Combine and thicken:

• Pour the sauce into the wok with the vegetables. Return the tofu to the pan and gently mix.
• Bring everything to a boil.
• Mix the cornstarch and 1 ½ tablespoons water to make a slurry. Stir it into the wok and cook until the sauce thickens.

6. Serve:

• Transfer everything to a preheated clay pot. Top with minced scallions and serve hot!

Tips & notes

• Salted soaking: Soaking tofu in salted water helps draw out moisture and firms it up, preventing breakage during cooking.
• Dry thoroughly: Always pat tofu dry before frying for better browning and less splatter.
• Don’t rush the flip: Let tofu develop a golden crust before turning to avoid sticking and crumbling.
• Hot wok: A well-heated wok ensures vegetables stir-fry quickly and stay vibrant.
• Clay pot bonus: While optional, serving in a clay pot keeps the dish hot longer and adds great presentation.