Chinese · PANTRYHOP RECIPE
Soy-Braised Tofu and Mushrooms
35 minutes · 4 servings · vegetarian
A simple braised tofu dish using flavors common in many Chinese home meals.
Ingredients
Check you have the quantities below.
- 2 blocks (14 oz/400 g each) firm tofu, pressed and cubed
- 8 oz / 225 g mushrooms, sliced
- 3 tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 3/4 cup water
- 1 tbsp cornstarch
- 1 tbsp neutral oil
- 2 scallions, sliced
Let’s make it
- Brown tofu in oil over medium heat, turning carefully, 5–6 minutes.
- Add mushrooms, garlic, and ginger; cook 2 minutes.
- Stir in soy sauce, sugar, and water. Simmer 8 minutes.
- Add cornstarch slurry and cook 1 minute until glossy.
- Top with scallions and serve with rice.
Press the tofu first so it stays intact and is easier to pick up with chopsticks or a fork.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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