Chinese Braised Tofu with Shiitake Mushrooms

Instructions

1. 1

   Wrap 400 g firm tofu in paper towels and press gently to remove liquid, then cut into 1 cm thick rectangular slices. Slice 150 g shiitake mushrooms into 1 cm strips. Finely mince 15 g garlic and grate 10 g ginger. Chop 40 g spring onions, separating the white stems from the green tops. Place a wide skillet on the stove.

2. 2

   Heat 30 ml vegetable oil in the wide skillet over medium-high heat until hot. Carefully lay the tofu slices in a single layer so they do not overlap. Fry undisturbed for 5 minutes until golden brown and crisp at the edges. Flip each slice with a spatula and fry for another 5 minutes, then transfer them to a plate.

3. 3

   Turn the heat down to medium in the same skillet. Add the minced garlic, grated ginger, and chopped spring onion whites. Stir continuously with a wooden spoon for 1 to 2 minutes until soft and fragrant without burning the garlic. If the pan looks too dry, add a tiny splash of water so it does not catch.

4. 4

   Add the sliced shiitake mushrooms into the skillet with the aromatics. Cook over medium heat, stirring frequently with a wooden spoon, for 3 minutes until the mushrooms release their liquid, soften, and turn glossy brown. The mushrooms will absorb the aromatic oils evenly.

5. 5

   Place the fried tofu slices back into the skillet over the mushrooms. Mix 45 ml soy sauce with 100 ml water in a small bowl and pour evenly over the pan. Lower heat to medium-low, cover with a lid, and simmer gently for 5 minutes until the tofu absorbs the savory glaze.

6. 6

   Turn off the heat and remove the skillet from the burner. Drizzle 15 ml toasted sesame oil over the tofu and top with the chopped green spring onion leaves. Serve hot directly from the pan or in shallow bowls with warm steamed rice. The tofu should be juicy with a glossy, savory coating.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min