Braised Tofu with Mushrooms and Vegetables
Braised Tofu with Mushrooms and Vegetables
Ingredients
For the Tofu
- 1 block firm or extra-firm tofu, cut into small, thick square pieces
- 1/8 teaspoon salt, for seasoning tofu
- 3 tablespoons cooking oil, for frying tofu
For the Braising Sauce
- 1 cup water
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 2 tablespoons vegetarian oyster sauce
For the Vegetables and Aromatics
- 1 tablespoon cooking oil, for stir-frying vegetables
- 12 carrot, slices
- 3 ginger, slices
- 4 garlic, cloves, sliced or minced
- 1 King Oyster mushroom, medium, sliced
- 1 cup shiitake mushrooms, sliced
- 1 bunch white beech mushrooms
- 1/2 cup snap peas
For the Thickener
- 1 tablespoon cornstarch, mixed with 2 tablespoons of water to form a slurry
For the Garnish
- 2 tablespoons scallions, chopped
Instructions
- 1
Prepare the Tofu: Cut the block of tofu into uniform small, thick square pieces. Lightly sprinkle the tofu pieces with 1/8 teaspoon of salt and let them rest for 5 minutes. After resting, gently pat them dry with paper towels to remove excess moisture.
⏱️ 10 min
- 2
Prepare the Braising Sauce: In a medium bowl, combine 1 cup of water, 1 tablespoon of soy sauce, 1/2 tablespoon of dark soy sauce, and 2 tablespoons of vegetarian oyster sauce. Whisk these ingredients together until well combined.
⏱️ 2 min
- 3
Pan-Fry the Tofu: Heat 3 tablespoons of cooking oil in a large pan or wok over medium-high heat until slightly hot. Carefully place the prepared tofu pieces into the hot oil in a single layer. Pan-fry them for about 3 minutes on each side, or until they are golden brown and crispy. Once fried, remove the tofu and place it on paper towels to drain any excess oil.
⏱️ 8 min
- 4
Stir-Fry Vegetables: Drain any excess oil from the pan (or use a fresh pan/wok). Add 1 tablespoon of cooking oil and heat it over high heat. Add the sliced carrots, ginger, and garlic to the hot oil and stir-fry briefly for about 30 seconds until fragrant. Then, add the King Oyster mushrooms, shiitake mushrooms, white beech mushrooms, and snap peas. Continue to stir-fry all the vegetables for another 1 to 2 minutes until they are aromatic and slightly tender-crisp.
⏱️ 5 min
- 5
Braise the Dish: Pour the prepared braising sauce over the stir-fried vegetables in the pan and bring the mixture to a simmer. Once simmering, slowly add the cornstarch slurry (cornstarch mixed with water) to the pan, stirring continuously. Cook and stir until the sauce thickens to your desired consistency.
⏱️ 5 min
- 6
Combine and Serve: Return the pan-fried tofu to the pan with the braised vegetables and sauce. Gently mix to ensure the tofu is well coated with the sauce. Transfer the entire dish into a preheated clay pot or serving dish. Finally, garnish generously with fresh chopped scallions before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Tofu with Mushrooms and Vegetables
Ingredients
For the Tofu
- 1 block firm or extra-firm tofu, cut into small, thick square pieces
- 1/8 teaspoon salt, for seasoning tofu
- 3 tablespoons cooking oil, for frying tofu
For the Braising Sauce
- 1 cup water
- 1 tablespoon soy sauce
- 1/2 tablespoon dark soy sauce
- 2 tablespoons vegetarian oyster sauce
For the Vegetables and Aromatics
- 1 tablespoon cooking oil, for stir-frying vegetables
- 12 carrot, slices
- 3 ginger, slices
- 4 garlic, cloves, sliced or minced
- 1 King Oyster mushroom, medium, sliced
- 1 cup shiitake mushrooms, sliced
- 1 bunch white beech mushrooms
- 1/2 cup snap peas
For the Thickener
- 1 tablespoon cornstarch, mixed with 2 tablespoons of water to form a slurry
For the Garnish
- 2 tablespoons scallions, chopped
Instructions
- 1
Prepare the Tofu: Cut the block of tofu into uniform small, thick square pieces. Lightly sprinkle the tofu pieces with 1/8 teaspoon of salt and let them rest for 5 minutes. After resting, gently pat them dry with paper towels to remove excess moisture.
⏱️ 10 min - 2
Prepare the Braising Sauce: In a medium bowl, combine 1 cup of water, 1 tablespoon of soy sauce, 1/2 tablespoon of dark soy sauce, and 2 tablespoons of vegetarian oyster sauce. Whisk these ingredients together until well combined.
⏱️ 2 min - 3
Pan-Fry the Tofu: Heat 3 tablespoons of cooking oil in a large pan or wok over medium-high heat until slightly hot. Carefully place the prepared tofu pieces into the hot oil in a single layer. Pan-fry them for about 3 minutes on each side, or until they are golden brown and crispy. Once fried, remove the tofu and place it on paper towels to drain any excess oil.
⏱️ 8 min - 4
Stir-Fry Vegetables: Drain any excess oil from the pan (or use a fresh pan/wok). Add 1 tablespoon of cooking oil and heat it over high heat. Add the sliced carrots, ginger, and garlic to the hot oil and stir-fry briefly for about 30 seconds until fragrant. Then, add the King Oyster mushrooms, shiitake mushrooms, white beech mushrooms, and snap peas. Continue to stir-fry all the vegetables for another 1 to 2 minutes until they are aromatic and slightly tender-crisp.
⏱️ 5 min - 5
Braise the Dish: Pour the prepared braising sauce over the stir-fried vegetables in the pan and bring the mixture to a simmer. Once simmering, slowly add the cornstarch slurry (cornstarch mixed with water) to the pan, stirring continuously. Cook and stir until the sauce thickens to your desired consistency.
⏱️ 5 min - 6
Combine and Serve: Return the pan-fried tofu to the pan with the braised vegetables and sauce. Gently mix to ensure the tofu is well coated with the sauce. Transfer the entire dish into a preheated clay pot or serving dish. Finally, garnish generously with fresh chopped scallions before serving hot.
⏱️ 5 min