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Braised Tofu with Shiitake Mushrooms
A classic Chinese vegetarian dish featuring pan-fried firm tofu and earthy shiitake mushrooms braised in a rich, savory sauce. This comforting and flavorful meal is perfect served with steamed rice.
🧂 Ingrédients
- 1 box (approx. 400g) Firm tofu, cut into 1.5cm thick triangles or squares
- 5 pieces Dried shiitake mushrooms, rehydrated and sliced
- 3 Garlic cloves, sliced
- 1 thumb-sized piece Ginger, sliced
- 2 Scallions, cut into 1-inch pieces
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tbsp Oyster sauce (or vegetarian oyster sauce)
- 1 tsp Sesame oil
- 1 tsp Sugar
- 0.5 cup Mushroom soaking water (from rehydrating shiitakes)
- 1 tbsp Cornstarch
- 2 tbsp Water
- 3 tbsp Cooking oil
👨🍳 Instructions
- 1
Fry the tofu: Heat 2 tablespoons of cooking oil in a pan over medium-high heat. Fry the tofu pieces until golden brown on both sides. Remove from pan and set aside.
💡 Conseils de pro: Pat the tofu dry before frying to prevent splattering. - 2
Sauté aromatics and mushrooms: Add the remaining 1 tablespoon of oil to the pan. Sauté garlic, ginger, and the white parts of the scallions until fragrant (about 1-2 minutes). Add the sliced shiitake mushrooms and stir-fry for 2-3 minutes until slightly softened.
💡 Conseils de pro: Don't overcook the garlic and ginger, as they can burn quickly. - 3
Combine and braise: Return the fried tofu to the pan. Add light soy sauce, dark soy sauce, oyster sauce, sesame oil, sugar, and mushroom soaking water. Stir gently to combine.
💡 Conseils de pro: Ensure the tofu and mushrooms are evenly coated with the sauce. - 4
Simmer: Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the flavors to meld and the tofu to absorb the sauce.
💡 Conseils de pro: If the sauce reduces too much, add a splash more mushroom water or plain water. - 5
Thicken the sauce: In a small bowl, whisk together cornstarch and 2 tablespoons of water to create a slurry. Pour the slurry into the pan and stir gently until the sauce thickens.
💡 Conseils de pro: Add the cornstarch slurry gradually to achieve the desired consistency. - 6
Serve: Stir in the green parts of the scallions. Serve hot, garnished with extra scallions if desired, alongside steamed rice.
💡 Conseils de pro: This dish pairs well with stir-fried greens or other Chinese vegetable dishes.
💡 Conseils de pro
- ✓For a deeper flavor, you can use a mix of shiitake and other mushrooms like king oyster or cremini.
- ✓If you don't have dried shiitake mushrooms, fresh ones can be used, but the flavor will be less intense.
- ✓Adjust the soy sauce and oyster sauce to your preference for saltiness and umami.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other vegetables like sliced carrots, bell peppers, or water chestnuts for added texture and color.
- For a touch of heat, add a pinch of red pepper flakes or a slice of fresh chili with the garlic and ginger.
- Use silken tofu for a softer texture, but be more gentle when frying and braising.