20-Min Braised Egg Tofu and Mushrooms
Braised Egg Tofu and Mushrooms is a comforting dish with silky tofu gently simmered in a rich, savory sauce with mushrooms.
Ingredients
For the tofu
- 2 packages egg tofu, cut into ½-inch rings
- 1 cup cornstarch
- 1½ cups cooking oil, for frying (high-smoking-point)
For the clay pot
- 1 tablespoon cooking 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
- To make the sauce, in a bowl, mix the vegetable stock, soy sauce, dark soy sauce, and oyster sauce.
- To prepare the tofu, cut the egg tofu into rings and gently coat each piece with the cornstarch.
- To fry the tofu, in a pan over high heat, heat the cooking oil to about 350°F (177°C), then add the tofu and fry for about 3 minutes until lightly golden, then remove and drain.
- To stir-fry the aromatics, in a wok over high heat, add the cooking oil and stir-fry the carrot, ginger, garlic, shiitake mushrooms, and beech mushrooms for about 30 seconds until fragrant.
- To braise, pour in the sauce and return the tofu, bring to a simmer, then add the cornstarch mixed with water and stir gently until the sauce thickens.
- To serve, transfer to a clay pot if using, top with the scallions, and serve hot.
Video
Notes
Coat before frying: The cornstarch creates a light outer layer that helps the tofu hold its shape.
Fry gently: Let the tofu set before moving to prevent breaking.
Handle with care: Egg tofu is delicate, so avoid stirring too aggressively.
Balance the sauce: Adjust slightly to your taste if needed.