Chinese Mushroom Smothered Bean Curd Aka Tofu
Delight your taste buds with this savory and comforting Chinese Mushroom Smothered Bean Curd, also known as tofu. This simple yet flavorful recipe combines tender cubes of firm tofu and earthy shiitake mushrooms in a rich, umami-packed sauce made with soy sauce, oyster sauce, and a hint of sesame oil. Aromatic ginger, garlic, and scallions infuse the dish with classic Chinese flavors, while a quick stir-fry ensures a perfect balance of textures. Ready in just 30 minutes, this vegetarian-friendly meal is ideal for busy weeknights and pairs beautifully with steamed rice or noodles. Whether you're a tofu connoisseur or looking to explore plant-based dining, this recipe is a delicious journey into traditional Chinese cooking.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams shiitake mushrooms
- 2 tablespoons vegetable oil
- 3 cloves garlic
- 1 teaspoon ginger
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 120 milliliters water
- 2 stalks scallions (green onions)
- 1 teaspoon sesame oil
Instructions
Drain the tofu and pat it dry with paper towels. Cut it into 1-inch cubes and set aside.
Soak the shiitake mushrooms in warm water for 10 minutes if using dried mushrooms. If using fresh mushrooms, clean and slice them thinly.
Mince the garlic and grate the ginger. Slice the scallions, keeping the white and green parts separate.
In a small bowl, mix the soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, and water to create a sauce. Stir until the cornstarch is fully dissolved.
Heat the vegetable oil in a large pan or wok over medium heat. Add the garlic, ginger, and the white parts of the scallions, and stir-fry for 30 seconds until fragrant.
Add the sliced mushrooms to the pan and stir-fry for 2-3 minutes until softened and browned.
Gently add the tofu cubes to the pan and toss carefully to avoid breaking them.
Pour the prepared sauce over the tofu and mushrooms. Let the mixture simmer for 4-5 minutes, occasionally spooning the sauce over the tofu to ensure it's coated.
Drizzle the sesame oil over the dish and give it a gentle stir.
Remove from heat and garnish with the green parts of the scallions.
Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 15.7 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 669 mg | 51% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1488 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
