Braised Tofu with Mushrooms

Are you struggling to master the art of Braised Tofu? Learn how to achieve that perfect flavor and texture, and also prevent it from falling apart. You can make the most delicious braised tofu!

Recipe

Serving: 4
Prep time: 15 minutes
Cook time: 15 minutes

For the tofu:
1 package soft tofu
1/10 teaspoon salt

For the clay pot:
4 tablespoons oil, separated
12 slices carrot
3 slices ginger
3 cloves garlic, smashed
1 medium king oyster mushroom, sliced
6 medium fresh shiitake mushrooms, sliced
1 bunch white beech mushrooms
1/2 cup snap peas
2 tablespoons scallions, thinly slices

For the sauce:
1 cup water
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 tablespoons vegetarian oyster sauce
1 teaspoon cornstarch
1 tablespoon water

Instructions

To prepare the tofu:

• Cut the soft tofu into small pieces.
• Sprinkle the salt over the tofu. (Salt seasons the tofu and makes them more durable.) Rest for 5 minutes.
• Dry the tofu with paper towels.

To make the sauce:

• In a bowl, mix in the water, soy sauce, dark soy sauce, and vegetarian oyster sauce. Whisk.

To pan-fry the tofu:

• In a pan over medium heat, add 3 tablespoons of oil, and wait until the oil is slightly hot. Carefully place in the tofu, and pan-fry until golden brown, about 3 minutes on each side.
• Take out the tofu and drain the excess oil. Set aside.

To braise the tofu:

• In a wok over high heat, add 1 tablespoon of oil. Then add the carrot, ginger, garlic, king oyster mushrooms, shiitake mushrooms, beech mushrooms, and snap peas. Stir-fry until aromatic for about 30 seconds.
• Pour in the sauce, bring it to a simmer, and add the cornstarch slurry (1 teaspoon of cornstarch and 1 tablespoon of water). Stir until it’s thickened.
• Return the tofu and mix together.

To serve in a clay pot:

• In a preheated clay pot, transfer everything inside, top with scallions, and serve!