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 sliced ginger
3 garlic cloves, 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. To prepare the tofu, in a large mixing bowl, add the water and salt. Whisk. Salt will season the tofu and help to release moisture. (So the tofu is more flexible and less likely to break.) Transfer in the tofu. Rest for 10 minutes. Dry the tofu with paper towels.
2. To 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. 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 place in the tofu, and pan-fry until golden brown, about 3 minutes on each side. (Here’s another tip: Don’t flip the tofu too fast. Wait until the tofu becomes golden brown, and then flip them. Otherwise, the tofu would easily stick to the pan and fall apart.) Take out the tofu and drain the extra oil. Set aside.
4. In a wok over high heat, add 1 tablespoon of avocado oil, or other cooking oil. Then add the carrot, ginger, garlic, shiitake mushrooms, and beech mushrooms. Stir-fry until aromatic for about 30 seconds. 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.
5. In a preheated clay pot, transfer everything inside, top with scallions, and serve!