Braised Tofu with Mushrooms

Braised Tofu with Mushrooms


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This is a wonderful way to cook tofu, initially fried it is then added to a rich sauce with mushrooms, miso paste, carrot and broccoli.


Serves: 4 

  • 3/4 cup (185ml) cooking oil, for frying and saute
  • 250g silken tofu, cut into thick slices
  • 1 egg, whisked with some water
  • 1 small broccoli, cut into florets
  • 4 dried chinese mushrooms, soak in warm water
  • 1 small bundle enoki mushrooms
  • 1 tablespoon red miso paste
  • 1 tablespoon chinese cooking wine
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 4 garlic cloves, crushed
  • 1 carrot, julienne into matchsticks
  • 1/2 cup (125ml) water
  • 1 teaspoon cornflour mixed with 2 teaspoon water

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat oil in wok. Dip the tofu slices in egg then gently place in hot oil. Cook until both sides are brown then remove and drain on paper towel.
  2. Steam the broccoli florets until just tender and set aside.
  3. Squeeze the water out of the soaked mushrooms, remove hard stem and slice into pieces. Trim the ends of the enoki mushrooms.
  4. In a bowl make the sauce by adding the miso paste, cooking wine, soy sauce and sugar then stir until the sugar dissolves.
  5. Heat a little oil in a saucepan. Add garlic, carrots and mushrooms then saute for a few minutes. Pour in the sauce mixture then stir and add water.
  6. Lower heat and gently put the tofu slices in the saucepan, cover and simmer for 5 minutes.
  7. Pour in the cornflour mixture and cook while stirring until the sauce thickens.
  8. Check seasoning then add salt and pepper as required. Add the broccoli florets and stir. Serve.

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