Can I use silken tofu for this recipe?
No, silken tofu is too delicate and will fall apart during braising. Firm or extra-firm tofu is essential for this dish.
LUNCH
Braised Tofu with Mushrooms and Vegetables
This comforting and aromatic dish features golden pan-fried tofu, simmered gently with a medley of earthy mushrooms and vibrant, crisp vegetables in a rich, savory sauce. It's an ideal plant-based meal that's both deeply satisfying and straightforward to prepare for any day of the week.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the pressed tofu cubes and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Remove the tofu from the skillet and set aside.
02
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and have released their moisture.
03
Stir in the broccoli florets and thinly sliced carrots. Cook for 3-4 minutes, until the vegetables are tender-crisp.
04
In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, and vegetable broth until smooth.
05
Pour the sauce mixture into the skillet with the vegetables and bring to a simmer over medium heat, stirring constantly, until the sauce thickens, about 1-2 minutes.
06
Return the pan-fried tofu to the skillet, gently tossing to coat it evenly with the sauce and vegetables. Simmer for 2-3 minutes to allow the flavors to meld and the tofu to heat through.
About This Recipe
This comforting and aromatic dish features golden pan-fried tofu, simmered gently with a medley of earthy mushrooms and vibrant, crisp vegetables in a rich, savory sauce. It's an ideal plant-based meal that's both deeply satisfying and straightforward to prepare for any day of the week.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add 1 teaspoon of grated fresh ginger and 2 cloves of minced garlic to the skillet with the mushrooms. Adjust the amount of soy sauce to your preference, keeping in mind that low-sodium soy sauce is used in this recipe.
Easy Substitutions
Feel free to use other firm vegetables like bell peppers, snap peas, or bok choy. Shiitake mushrooms can be used instead of cremini for a deeper umami flavor. For a gluten-free option, use tamari instead of soy sauce.
Storage & Reheating
Store leftover braised tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
Serving Suggestions
Serve this Chinese Braised Tofu with Mushrooms and Vegetables over steamed jasmine rice, brown rice, or quinoa. It also pairs wonderfully with a side of plain noodles or as a light, flavorful meal on its own.
Common Mistakes
Overcrowding the pan when frying tofu can prevent it from browning properly; fry in batches if necessary. Not pressing the tofu enough will result in a watery dish. Overcooking the vegetables will make them mushy; aim for tender-crisp. Not whisking the cornstarch thoroughly can lead to lumps in the sauce.
Frequently Asked Questions
Can I make this recipe spicier?
Yes, you can add a pinch of red pepper flakes or a dash of chili oil to the sauce for a spicier kick.
What if I don't have rice vinegar?
You can substitute with apple cider vinegar, though the flavor will be slightly different.
Can I prepare this dish ahead of time?
Yes, this dish reheats well. You can prepare it a day in advance and store it in the refrigerator.
MORE TO KNOW
Pressing the tofu is a crucial step for achieving a firm texture that absorbs flavors well and crisps up nicely when pan-fried. To press tofu, wrap the block in paper towels or a clean kitchen towel, place it on a plate, and put a heavy object (like a cast iron skillet or a few cans) on top for at least 30 minutes, or up to an hour. This removes excess water, preventing the tofu from becoming soggy during cooking and allowing it to better absorb the delicious braising sauce.
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