Braised Tofu with Mushrooms
Chinese Braised Tofu with Mushrooms is a silky, savory dish with soft tofu and mixed mushrooms in a rich, flavorful sauce.
Ingredients
For the tofu
- 1 package soft tofu
- 1/10 teaspoon salt
For the clay pot
- 4 tablespoons cooking oil, divided
- 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 sliced
For the sauce
- 1 cup water
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoon cornstarch, for slurry
- 1 tablespoon water, for slurry
Instructions
- To prepare the tofu, on a cutting board, cut the tofu into small, even pieces, then sprinkle with the salt and let rest for 5 minutes. Gently pat the tofu dry with paper towels to remove excess moisture.
- To make the sauce, in a bowl, combine the water, soy sauce, dark soy sauce, and vegetarian oyster sauce, then mix until smooth.
- To pan-fry the tofu, in a pan over medium heat, heat 3 tablespoons of the cooking oil until hot, then carefully add the tofu and pan-fry for about 3 minutes per side until lightly golden and set. Remove the tofu.
- To build the base, in a wok over high heat, add the remaining 1 tablespoon cooking oil, then add the carrot, ginger, garlic, king oyster mushrooms, shiitake mushrooms, beech mushrooms, and snap peas, and stir-fry for about 30 seconds until fragrant.
- To braise, pour in the sauce and bring to a simmer. In a small bowl, mix the cornstarch with the water to form a slurry, stir again, then add to the wok and cook until the sauce thickens. Return the tofu and gently toss to coat.
- To serve, transfer everything to a preheated clay pot, top with the scallions, and serve immediately.
Video
Notes
• Salt the tofu first: Letting the tofu rest with a little salt helps it firm up slightly, so it’s easier to handle without breaking.
• Pat dry gently: Removing excess moisture helps the tofu pan-fry better and develop a light crust.
• Pan-fry to set the tofu: A light golden crust protects the tofu and helps it hold its shape during braising.
• Use high heat for aromatics: Stir-frying the ginger, garlic, and mushrooms over high heat quickly brings out their fragrance and keeps the vegetables vibrant.
• Stir the slurry before adding: Cornstarch settles quickly, so mix it again right before pouring to ensure the sauce thickens evenly.
• Add tofu after thickening: Let the sauce thicken first, then return the tofu so it coats gently without breaking.
• Preheat the clay pot: This keeps the dish hot and bubbling when served and enhances the overall experience.
• Protein swap: You can use firm tofu for easier handling, or add mushrooms like enoki or oyster mushrooms for variation.