📝 About This Recipe
This classic East Asian comfort dish transforms humble blocks of tofu into succulent morsels that have soaked up a deeply savory, mahogany-hued sauce. The combination of meaty dried shiitake mushrooms and velvety fried tofu creates a satisfying texture that rivals any meat-based stew. Infused with aromatic ginger, garlic, and star anise, this dairy-free masterpiece is a testament to the sophisticated depth of plant-based Chinese home cooking.
🥗 Ingredients
Main Ingredients
- 16 ounces Extra-firm Tofu (pressed for 20 minutes and cut into 1-inch cubes)
- 8-10 pieces Dried Shiitake Mushrooms (rehydrated in hot water, stems removed, caps halved)
- 1 cup Mushroom Soaking Liquid (strained through a fine-mesh sieve to remove grit)
- 3 tablespoons Neutral Oil (such as grapeseed or vegetable oil)
Aromatics
- 1 inch knob Fresh Ginger (peeled and sliced into thin rounds)
- 4 cloves Garlic (smashed and peeled)
- 3 stalks Scallions (whites cut into 2-inch lengths, greens finely chopped for garnish)
- 2 whole Star Anise
The Braising Liquid
- 2 tablespoons Light Soy Sauce (for saltiness and depth)
- 1 tablespoon Dark Soy Sauce (primarily for a rich caramel color)
- 1 tablespoon Shaoxing Wine (can substitute with dry sherry)
- 1 teaspoon Coconut Sugar or Brown Sugar (to balance the saltiness)
- 1 teaspoon Toasted Sesame Oil (added at the end for aroma)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water to create a slurry)
👨🍳 Instructions
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1
Begin by rehydrating the dried shiitake mushrooms in 1.5 cups of hot water for at least 20 minutes. Once soft, squeeze the excess water back into the bowl, remove the woody stems, and slice the caps in half.
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2
Reserve 1 cup of the mushroom soaking liquid, pouring it carefully through a fine-mesh sieve to ensure no grit remains at the bottom.
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3
Pat the pressed tofu cubes very dry with paper towels. This is crucial for achieving a golden crust and preventing oil splatters.
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4
Heat 2 tablespoons of oil in a wok or large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer.
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5
Sear the tofu for 3-4 minutes per side until each face is golden brown and slightly crisp. Remove the tofu from the pan and set aside on a plate.
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6
Wipe out the pan if there are burnt bits, add the remaining 1 tablespoon of oil, and reduce heat to medium.
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7
Add the ginger slices, smashed garlic, scallion whites, and star anise. Stir-fry for 1-2 minutes until the aromatics are fragrant and the garlic is lightly golden.
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8
Add the sliced shiitake mushrooms to the pan and toss for 2 minutes to allow them to absorb the aromatic oils.
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9
Pour in the Shaoxing wine to deglaze the pan, scraping up any flavorful bits from the bottom.
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10
Add the reserved mushroom liquid, light soy sauce, dark soy sauce, and sugar. Stir well to combine and bring the liquid to a gentle simmer.
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11
Return the fried tofu cubes to the pan. The liquid should roughly reach halfway up the tofu. If not, add a splash of water.
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12
Cover the pan with a lid, reduce the heat to low, and braise for 12-15 minutes. This allows the tofu's porous structure to soak up the savory sauce.
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13
Remove the lid and increase the heat to medium-high. Drizzle in the cornstarch slurry while stirring gently.
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14
Simmer for another 1-2 minutes until the sauce thickens into a glossy glaze that coats the tofu and mushrooms beautifully.
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15
Turn off the heat, stir in the toasted sesame oil, and garnish generously with the chopped scallion greens.
💡 Chef's Tips
Use dried shiitake mushrooms rather than fresh; the drying process concentrates the guanylate which provides a massive umami boost. Don't skip pressing the tofu; removing excess water ensures a better sear and allows the braising liquid to penetrate deeper. If you don't want to fry the tofu, you can use store-bought 'tofu puffs' (tau pok) for a spongier texture that absorbs sauce instantly. Be careful with the dark soy sauce; it is very potent and is used mainly for that iconic dark amber color rather than saltiness. For an extra spicy kick, add two dried red chilis to the aromatics in step 7.
🍽️ Serving Suggestions
Serve steaming hot over a bed of jasmine rice or brown rice to soak up the extra sauce. Pair with a side of stir-fried bok choy or garlicky broccoli for a balanced meal. A pot of Oolong or Pu-erh tea cuts through the richness of the soy-based glaze perfectly. Top with a sprinkle of toasted sesame seeds or fried shallots for added crunch. For a complete feast, serve alongside a cold smashed cucumber salad with chili oil.