Braised Tofu with Mushrooms
Firm tofu and earthy mushrooms gently braised in a savory soy-ginger sauce until the tofu absorbs rich umami flavor. A comforting, protein-rich vegan dish perfect over steamed rice or noodles.
Ingredients
- 14 oz firm tofu, pressed, cubed
- 8 oz fresh shiitake mushrooms (or cremini), stems removed, sliced
- 2 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, minced
- 3 tbsp soy sauce
- 1 cup vegetable broth
- 2 tbsp vegan oyster sauce (mushroom-based)
- 2 tbsp Shaoxing rice wine (or dry sherry)
- 1 tsp toasted sesame oil
- 2 tsp cornstarch
- 3 tbsp cold water
- 3 green onions, sliced
Instructions
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1
Press 14 oz pressed, cubed firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
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2
In a small bowl, stir together 2 tsp cornstarch and 3 tbsp cold water to make a slurry. Set aside.
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3
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook undisturbed for 3 minutes until golden. Flip and brown the other sides, about 2 more minutes. Transfer to a plate.
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4
In the same pan over medium heat, add 4 cloves minced garlic cloves and 2 tsp minced fresh ginger and stir-fry for 30 seconds until fragrant.
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5
Add 8 oz stems removed, sliced fresh shiitake mushrooms (or cremini) and cook for 3 to 4 minutes, stirring occasionally, until softened.
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6
Pour in 2 tbsp Shaoxing rice wine (or dry sherry), 3 tbsp soy sauce, 2 tbsp vegan oyster sauce (mushroom-based), and 1 cup vegetable broth. Stir to combine and bring to a gentle simmer.
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7
Return the browned tofu to the pan. Simmer for 5 minutes, gently turning the tofu once so it absorbs the sauce.
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8
Stir the cornstarch slurry and pour it into the pan. Stir gently for 1 to 2 minutes until the sauce thickens to coat the tofu.
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9
Remove from heat and drizzle with 1 tsp toasted sesame oil. Garnish with 3 sliced green onions and serve over steamed rice.