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This is a very simple yet hearty tofu and mushroom recipe. The tofu and mushrooms are cooked down in a sweet soy sauce with scallions, chiles, garlic, and ginger. You only need a few key ingredients to make this dish and enjoy with steamed rice or noodles for a really satisfying meal.
THIS TOFU AND MUSHROOMS IN SWEET SOY SAUCE RECIPE IS
- Easy to make
- Really versatile
- Great for batch cooking – you can also add in other vegetables of your choice!
- Perfect with rice for a satisfying meal
INGREDIENTS YOU’LL NEED
You’ll find the full detailed recipe in the card below!
TOFU AND MUSHROOMS
- 1 lb extra firm tofu (see recipe notes below)
- 3.5 oz shiitake mushrooms
- 1 tbsp neutral cooking oil
- 1/2 small white onion sliced
- 2 scallions halved then sliced into 2” thick pieces (white and green parts separated)
- 1 small red bell pepper sliced
- 1 green or red chili optional for heat
- 1 tsp minced ginger
- 2 cloves garlic minced
FOR THE SWEET SOY SAUCE
- 2 tbsp soy sauce
- 2 tsp dark mushroom soy sauce
- 1/4 cup water
- 3 tbsp brown sugar adjust according to desired sweetness
- 1 tbsp Shaoxing wine
- 1-2 tsp chili oil
- Dash white pepper
CORN STARCH SLURRY
- 1 tbsp corn starch
- 2 tbsp room temperature water
TO SERVE
- Steamed rice
- Sesame seeds for topping
HOW TO MAKE THIS RECIPE
PREPARE THE TOFU
- If using regular extra firm tofu, press the tofu to draw out extra moisture. I like to wrap mine in some paper towels and placing a heavy weighted surface on top.
- Slice the tofu in cubes or any shape of your choice.
- Pan fry or deep fry the tofu until golden brown on all sides.
- If using pre-packaged fried tofu, simply drain any excess liquid or water. You can slice the tofu into smaller pieces like I did.
- Set the tofu aside.
PREPARE THE MUSHROOMS
- Thinly slice the shiitake mushrooms.
- If using other mushrooms, feel free to slice or separate these.
- Heat a large wok or skillet over medium heat.
- Once hot, place the sliced mushrooms. Leave untouched for 2-3 minutes on each side until lightly brown around the edges. I like to do this to draw out excess moisture from the mushrooms. It also gives the mushrooms that extra ‘bite’.
- Set the mushrooms aside.
SWEET SOY SAUCE
- Meanwhile, prepare the sauce. In a bowl, mix all the ingredients together. You’re free to adjust the seasonings depending on your preferred taste.
COOKING
- Heat the same large wok or skillet over medium heat.
- Once hot, add the oil.
- Sauté the onions and white parts of the green onions. Once translucent and tender, add the chili (if using) and bell pepper.
- Cook for 1-2 minutes before adding the ginger and garlic. Sauté until aromatic, 30 seconds to 1 minute.
- Add the fried tofu and mushrooms back into the wok/skillet with the aromatics.
- Pour the sauce into the tofu and mushrooms.
- Leave over medium heat to come to a gentle simmer.
CORN STARCH SLURRY
- Meanwhile, prepare the corn starch slurry by mixing together the corn starch and water.
TO FINISH
- Once the sauce comes to a bowl, lower the heat.
- Pour the corn starch slurry into the tofu and mushrooms.
- Mix until the sauce starts to thicken.
- Add the green parts of the green onion.
- Finish with sesame oil, if desired.
- Taste the mushrooms and tofu and season to taste, if needed.
SERVE AND ENJOY!
- I placed mine on a bowl of steamed rice. Garnish with sesame seeds, if desired. Enjoy!
MORE TOFU RECIPES YOU’LL LOVE
You can also check out my other vegan tofu recipes here or down below:
Check out my tips on how to store tofu
- Shredded Tofu ‘Bulgogi’
- Kung Pao Tofu
- Pineapple Cashew Tofu Stir-Fry
- Crispy Salt and Pepper Tofu
- Black Pepper Tofu Steaks
- Tofu “Chicken” Teriyaki
- Korean Spicy Braised Tofu
Looking for more Vegan Asian recipes?
You can get a copy of my cookbook, Vegan Asian!
If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!
Tofu and Mushrooms in a Sweet Soy Sauce
Ingredients
Tofu and Mushrooms
- 1 lb extra firm tofu see notes
- 3.5 oz shiitake mushrooms
- 1 tbsp neutral cooking oil
- 1/2 small white onion sliced
- 2 scallions halved then sliced into 2” thick pieces (white and green parts separated)
- 1 small red bell pepper sliced
- 1 green or red chili optional for heat
- 1 tsp minced ginger
- 2 cloves garlic minced
Sauce
- 2 tbsp soy sauce
- 2 tsp dark mushroom soy sauce
- 1/4 cup water
- 3 tbsp brown sugar adjust according to desired sweetness
- 1 tbsp Shaoxing wine
- 1-2 tsp chili oil
- Dash white pepper
Cornstarch Slurry
- 1 tbsp corn starch
- 2 tbsp room temperature water
To Serve
- Steamed rice
- Sesame seeds for topping
Instructions
PREPARE THE TOFU
- If using regular extra firm tofu, press the tofu to draw out extra moisture. I like to wrap mine in some paper towels and placing a heavy weighted surface on top.
- Slice the tofu in cubes or any shape of your choice.
- Pan fry or deep fry the tofu until golden brown on all sides.
- If using pre-packaged fried tofu, simply drain any excess liquid or water. You can slice the tofu into smaller pieces like I did.
- Set the tofu aside.
MUSHROOMS
- Thinly slice the shiitake mushrooms.
- If using other mushrooms, feel free to slice or separate these.
- Heat a large wok or skillet over medium heat.
- Once hot, place the sliced mushrooms. Leave untouched for 2-3 minutes on each side until lightly brown around the edges. I like to do this to draw out excess moisture from the mushrooms. It also gives the mushrooms that extra ‘bite’.
- Set the mushrooms aside.
SAUCE
- Meanwhile, prepare the sauce. In a bowl, mix all the ingredients together. You’re free to adjust the seasonings depending on your preferred taste.
COOKING
- Heat the same large wok or skillet over medium heat.
- Once hot, add the oil.
- Sauté the onions and white parts of the green onions. Once translucent and tender, add the chili (if using) and bell pepper.
- Cook for 1-2 minutes before adding the ginger and garlic. Sauté until aromatic, 30 seconds to 1 minute.
- Add the fried tofu and mushrooms back into the wok/skillet with the aromatics.
- Pour the sauce into the tofu and mushrooms.
- Leave over medium heat to come to a gentle simmer.
CORN STARCH SLURRY
- Meanwhile, prepare the corn starch slurry by mixing together the corn starch and water.
TO FINISH
- Once the sauce comes to a bowl, lower the heat.
- Pour the corn starch slurry into the tofu and mushrooms.
- Mix until the sauce starts to thicken.
- Add the green parts of the green onion.
- Finish with sesame oil, if desired.
- Taste the mushrooms and tofu and season to taste, if needed.
- Serve and enjoy while hot.
TO SERVE
- I placed mine on a bowl of steamed rice. Garnish with sesame seeds, if desired. Enjoy!
WATCH Video
Notes
PRE-PACKAGED FRIED TOFU
- I used 300g pre-packaged fried tofu to save on time from frying extra firm tofu.
This Post Has 2 Comments
Another great one! Next time I will use a bit less sugar. I also feel like Sichuan Pepper would go great with this, I will try it next time : )
Hey Niklas, Sichuan pepper sounds like a plan! Lemme know if you get to try it out again ◡̈ Thanks!