Braised tofu and mushroom is a versatile recipe that has been a staple meal enjoyed by my family since I can remember!
Are you a tofu-lover, or know someone who wants to expand their palette and get onto the tofu train? Well, you’re in luck because my one-pot braised mushroom and tofu recipe is perfect to serve for all guests or be your next meal prep.
I’m not a vegetarian but I honestly get tired of eating meat sometimes. I need a little change every now and then, so this is one of the recipes I opt for. The tofu is juicy, the mushrooms add an extra element of texture and the braising sauce is something else. It pairs well with rice, steamed vegetables, or vermicelli noodles.
This dish can also be made with pork belly, some may know it was Braised Pork Belly or Thit Kho in Vietnamese. I decided to experiment and replace the meat will tofu and mushroom, and it worked out great!
Braised tofu and mushroom takes less than 1 hour to cook. This is a one-pot recipe where you can leave it to cook while you do your house chores, cuddle your dogs or have a bevy as you wait.
This recipe is a real show-stopper. It ticks all the boxes, it’s flavourful, it holds plenty of healthy protein and so easy to make. Treat yourself to this dish for dinner with guests or prepare it as lunch for the week.
- Rich in umami flavour
- Versatile seasoning for asian dishes as well as all kinds of everyday dishes, try in marinades, dressings, dips and sauces
- Use in place of salt for a deeper, balanced taste
For this dish, you will need a few core Asian sauces which you can find nowadays in your local supermarket, grocery store, or pantry. The key sauces are dark soya sauce, Chinese cooking wine, oyster sauce, regular soya sauce and sesame oil. You will also need firm tofu, eggs, and mushrooms.
Did you know it is almost impossible to overcook mushrooms? The longer you cook them, the better they taste!
- LENGTHENED SIZE: Cooking chopsticks length is about 38cm/14.9inch. Ergonomic size, suitable for hot pot, deep-fried, picking up noodles, to keep your hands away from the heat or splash oil.
- COMFORTABLE TO HOLD: This long chopsticks is rounded square grip, non-slip, without burrs, make these natural wood chopsticks easier to hold. Key Product Features
Ingredients:
Serves 4
- 1 tbl spoon of sesame oil
- 2 tbl spoon of neutral oil
- 250g of firm tofu*, 1 cm cubes
- 4 hard-boiled eggs, halved or you can keep them whole
- 2 stems of spring onions, chopped
- Handful of coriander, coarsely chopped
- 1 large shallots, thinly sliced
- 3 cloves of garlic, thinly sliced
- 200g of white button mushrooms**
- 1 tbl spoon of Chinese cooking wine
Braising liquid
- 1 tbl spoon of dark soya sauce
- 1 tbl spoon of oyster sauce
- 3 tbl spoon of regular soya sauce
- 3 tbl spoon of sugar
- 2-3 cups of water (enough to cover the tofu/mushroom)
Notes:
*I don’t recommend using silken or soft tofu because it will break during the braising process and you will be left with small pieces.
** you can use a variety of mushrooms for this recipe, white button mushrooms were in season and cost effective so I opted for this option.
Steps:
- Pan fry tofu with neutral oil on medium heat until golden brown.
- Remove tofu from pan.
- Add mushrooms and stir fry for 2 minutes.
- Add garlic and shallots, stir until fragrant
- Add Chinese cooking wine. This will release the leftover tofu bits from the pan. Extra flavour!
- Add the braising liquid ingredients and tofu back to the pan. Simmer on low heat for 40 minutes or until reduced to your preferred consistency.
- Season and taste to your liking. You want a balance of salty (soya sauce) and sweet (sugar).
- Add eggs and lightly stir to incorporate.
- Garnish with spring onions and coriander.
- Serve with white rice.