This dish offers a delightful fusion of textures and flavors, with tender tofu, earthy shiitake mushrooms, and crisp winter vegetables. Whether you’re seeking a plant-forward option or a vegetarian alternative, this braised tofu recipe brings depth and richness to the table. The blend of sauces, including soy, oyster (or vegetarian oyster sauce), and sesame oil, coats the tofu and vegetables in a savory, slightly sweet glaze. It’s a perfect meal for both weeknight dinners and special occasions, balancing healthy ingredients with a satisfying umami punch.
Ingredients:
- 1 pound silken tofu (organic preferred)
- 2 cups oil (for frying)
- 1 cup chicken stock (or vegetable stock or liquid from soaked dried shiitake mushrooms)
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 ½ tablespoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- ¼ teaspoon salt (adjust to taste)
- 3 small slices ginger (smashed with the side of a knife)
- 3 cloves garlic (minced)
- 2 scallions (cut diagonally, separating the white and green parts)
- 4 fresh shiitake mushrooms (or dried, soaked for 30 minutes)
- 1 medium carrot (thinly sliced at an angle)
- 2/3 cup winter bamboo shoots (fresh or canned)
- 1 tablespoon Shaoxing wine
- ½ cup snap peas
- 1 ½ tablespoons cornstarch (mixed with 2 tablespoons water)
Instructions:
- Prepare the Tofu: Drain the silken tofu and pat it dry. Cut it into large cubes. Heat oil in a wok or deep skillet until hot (about 350°F/175°C). Fry the tofu in batches until golden and crispy on the outside. Remove and set on paper towels to drain excess oil.
- Prepare the Sauce: In a small bowl, combine the chicken or vegetable stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and salt. Stir until the ingredients are well mixed and set aside.
- Stir-Fry Aromatics: Heat a tablespoon of oil in a clean wok or pan over medium heat. Add the ginger and garlic, stir-frying until fragrant. Toss in the white portions of the scallions and cook for another minute.
- Cook the Vegetables: Add the shiitake mushrooms, carrots, and bamboo shoots to the wok. Stir-fry for 3-4 minutes until slightly softened. Add the Shaoxing wine and let it sizzle for a few seconds.
- Simmer the Tofu and Snap Peas: Return the fried tofu to the wok along with the snap peas. Pour in the prepared sauce, gently stirring to coat the tofu and vegetables evenly. Simmer for 5 minutes until the tofu absorbs some of the sauce flavors.
- Thicken the Sauce: Stir in the cornstarch slurry, and cook for another 2-3 minutes until the sauce thickens and everything is well coated.
- Finish and Serve: Add the green parts of the scallions and give everything a final stir. Serve hot over steamed rice or alongside your favorite grain.
Conclusion:
This Sizzling Braised Tofu recipe marries bold Asian flavors with tender vegetables and crispy tofu, creating a balanced meal that’s both nutritious and indulgent. The richness of the sauces pairs beautifully with the delicate texture of the tofu, while the vegetables add a delightful crunch. Perfect for anyone looking to elevate their tofu game, this dish will become a regular feature on your meal rotation.
Sizzling Braised Tofu with Shiitake Mushrooms and Winter Vegetables
This braised tofu with shiitake mushrooms andvegetables delivers a crispy tofu exterior, complemented by the savory depth ofsoy and oyster sauce. It's a satisfying, umami-packed dish for any occasion.
Ingredients
- 1 pound silken tofu organic preferred
- 2 cups oil for frying
- 1 cup chicken stock or vegetable stock or liquid from soaked dried shiitake mushrooms
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 ½ tablespoons soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- ¼ teaspoon salt adjust to taste
- 3 small slices ginger smashed with the side of a knife
- 3 cloves garlic minced
- 2 scallions cut diagonally, separating the white and green parts
- 4 fresh shiitake mushrooms or dried, soaked for 30 minutes
- 1 medium carrot thinly sliced at an angle
- 2/3 cup winter bamboo shoots fresh or canned
- 1 tablespoon Shaoxing wine
- ½ cup snap peas
- 1 ½ tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Tofu: Drain the silken tofu and pat it dry. Cut it into large cubes. Heat oil in a wok or deep skillet until hot (about 350°F/175°C). Fry the tofu in batches until golden and crispy on the outside. Remove and set on paper towels to drain excess oil.
- Prepare the Sauce: In a small bowl, combine the chicken or vegetable stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and salt. Stir until the ingredients are well mixed and set aside.
- Stir-Fry Aromatics: Heat a tablespoon of oil in a clean wok or pan over medium heat. Add the ginger and garlic, stir-frying until fragrant. Toss in the white portions of the scallions and cook for another minute.
- Cook the Vegetables: Add the shiitake mushrooms, carrots, and bamboo shoots to the wok. Stir-fry for 3-4 minutes until slightly softened. Add the Shaoxing wine and let it sizzle for a few seconds.
- Simmer the Tofu and Snap Peas: Return the fried tofu to the wok along with the snap peas. Pour in the prepared sauce, gently stirring to coat the tofu and vegetables evenly. Simmer for 5 minutes until the tofu absorbs some of the sauce flavors.
- Thicken the Sauce: Stir in the cornstarch slurry, and cook for another 2-3 minutes until the sauce thickens and everything is well coated.
- Finish and Serve: Add the green parts of the scallions and give everything a final stir. Serve hot over steamed rice or alongside your favorite grain.