Braised Firm Tofu with Preserved Szechuan Vegetable and Shiitake Mushrooms榨菜冬菇炆硬豆腐
A savory and comforting vegetarian dish featuring firm tofu braised with earthy shiitake mushrooms and the unique salty, umami flavor of preserved Szechuan vegetable (zha cai).
01Ingredients
- 500g firm tofu, cut into 2cm cubes
- 6 dried shiitake mushrooms, rehydrated and sliced
- 100g preserved Szechuan vegetable (zha cai), rinsed and finely diced
- 3 cloves garlic, minced
- 2 slices ginger, finely minced
- 1 stalk spring onion, chopped for garnish
- 2 tbsp vegetable oil
- 150ml water or mushroom soaking liquid
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 tsp cornstarch mixed with 2 tbsp water (for slurry)
- 1/2 tsp sesame oil (optional, for finish)
Nutrition (per serving)238kcal
- Protein15.2g
- Carbs12.8g
- Fat14.5g
Fiber 2.1 gSodium 1087 mg
02Steps
- Heat vegetable oil in a wok or large pan over medium-high heat. Pan-fry tofu cubes until golden brown on all sides. Remove and set aside.
- Add minced garlic and ginger to the same wok, stir-fry until fragrant (about 30 seconds).
- Add diced preserved Szechuan vegetable and sliced shiitake mushrooms, stir-fry for 2-3 minutes.
- Return the fried tofu to the wok. Add water/mushroom soaking liquid, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a simmer.
- Cover and braise for 10 minutes, allowing flavors to meld.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Drizzle with sesame oil (if using) and garnish with chopped spring onion before serving.
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