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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.

35 minEasyServes 4260 cal/serving

ChineseDinnerStovetopVeganVegetarianHigh FiberLow CarbLow-SodiumNightshade-Free

Ingredients

  • 14 oz firm tofu, pressed, cubed
  • 8 oz fresh shiitake mushrooms (or cremini), stems removed, sliced
  • 2 tbsp vegetable oil
  • 4 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

  1. 1

    Press 14 oz pressed, cubed firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

  2. 2

    In a small bowl, stir together 2 tsp cornstarch and 3 tbsp cold water to make a slurry. Set aside.

  3. 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.

  4. 4

    In the same pan over medium heat, add 4 minced garlic cloves and 2 tsp minced fresh ginger and stir-fry for 30 seconds until fragrant.

  5. 5

    Add 8 oz stems removed, sliced fresh shiitake mushrooms (or cremini) and cook for 3 to 4 minutes, stirring occasionally, until softened.

  6. 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.

  7. 7

    Return the browned tofu to the pan. Simmer for 5 minutes, gently turning the tofu once so it absorbs the sauce.

  8. 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.

  9. 9

    Remove from heat and drizzle with 1 tsp toasted sesame oil. Garnish with 3 sliced green onions and serve over steamed rice.

Questions

Can I make Braised Tofu with Mushrooms gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce, 2 tbsp vegan oyster sauce (mushroom-based). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Braised Tofu with Mushrooms keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Braised Tofu with Mushrooms?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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