Quick and easy Braised Tofu with vegetables & mushrooms.
Braised Tofu
Simple steps to follow:
Prepared all the ingredients.
Pat each piece of the tofu dry with a paper towel and coat with cornstarch. Set aside.
Bring a large pot of water to boil over high heat, add the bok choy in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.
Place the saucepan over medium-high heat and add 2 tablespoons of oil, heat until hot. Pan-fry the tofu on both sides until golden brown, transfer to a plate.
In the same pan, heat pan over medium-high heat, leaving about 1 teaspoon oil. Add in garlic and sauté for about a minute.
Then add in button mushrooms, wood ear mushrooms & carrot, stir fry for another 1-2 minutes.
Next, add in all the seasoning sauce in the stir fried ingredients. Stir fry everything together for about 1 minute.
Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds.
Add in fried tofu and combine everything together for 20 seconds.
Braised Tofu
(YIELD: Makes 1-2 servings)
Ingredients:
- Firm tofu (cut into 1 cm thick) – 1 block
- Baby bok choy (white) – 5 bok choy
- Carrot (thinly slice) – 1/3 cup
- Wood ear mushrooms (soak in warm water for 5 minutes) – 1/3 cup
- Canned button mushrooms (slice into half) – 1/3 cup
- Garlic (mince) – 1 clove
- Cornstarch – 3 tablespoons
- Oil – 2 tablespoons
Seasoning
- Soy sauce – 1 teaspoon
- Dark soy sauce – 1/2 teaspoon
- Oyster sauce – 1 teaspoon
- Sesame oil – 1 teaspoon
- Shaoxing wine – 1 teaspoon
- Brown sugar – 1/2 teaspoon
- Chicken broth or water – 1/4 cup
Thickening (mix together)
- Corn starch – 1 1/2 tablespoons
- Water – 1 tablespoon
Instructions:
1. Bring a large pot of water to boil over high heat, add the bok choy in the pot and allow it to boil for about 1-2 minutes. Drain away the water using a colander. Set aside in a serving plate.
2. Pat each piece of the tofu dry with a paper towel and coat with cornstarch. Set aside.
3. Place the saucepan over medium-high heat and add 2 tablespoons of oil, heat until hot. Pan-fry the tofu on both sides until golden brown, transfer to a plate.
4. In the same pan, heat pan over medium-high heat, leaving about 1 teaspoon oil. Add in garlic and sauté for about a minute. Then add in button mushrooms, wood ear mushrooms & carrot, stir fry for another 1-2 minutes.
5. Next, add in all the seasoning sauce in the stir fried ingredients. Stir fry everything together for about 1 minute. Slowly drizzle in the thickening mixture and allow it to cook for about 30 seconds.
6. Add in fried tofu and combine everything together for 20 seconds.
7. Ladle over baby bok choy and serve warm with steamed rice.
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