Tofu and Mushrooms in a Sweet Soy Sauce
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.
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.
NUTRITIONAL INFO
Serving: 1serving (tofu) | Calories: 367kcal | Carbohydrates: 40g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 1501mg | Potassium: 801mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1984IU | Vitamin C: 81mg | Calcium: 118mg | Iron: 4mg
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