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Clean recipe · thefoodietakesflight.com

Braised Mushrooms & Tofu with Soy Ginger & Garlic Sauce

Original recipe: thefoodietakesflight.com

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Ingredients

  1. 17.5 oz fresh mushrooms of choice I used a mix of shiitake, king oyster, and seafood/shimeji mushrooms
  2. Neutral oil , I used avocado oil
  3. Pinch salt
  4. 1 tbsp sesame oil
  5. 4 cloves garlic , lightly crushed and peeled
  6. 10 thin slices ginger , peeled
  7. 2 scallions , white and green parts separated
  8. 1 small carrot , peeled and thinly sliced at a bias/diagonal
  9. 2 tbsp soy sauce
  10. 1-2 tbsp vegetarian oyster sauce
  11. 1 tbsp sugar
  12. 1/2 tsp Chinese 5 spice powder
  13. 1/2 lb fried tofu (1 pack) see notes
  14. 2 cups vegetable broth see notes
  15. 1.5 tbsp corn starch
  16. 3 tbsp room temperature water
  17. Scallions for garnish
  18. Steamed rice for serving
  19. Chili oil

Instructions

  1. Slice the mushrooms. For the king oyster mushrooms, I shaved the bottom ends of these since they can be tough and chewy. I sliced them lengthwise in half then sliced 1/2-inch (1.25 cm) half rounds.For the shiitake mushrooms I simply sliced these into 1/2-inch (1.25 cm) pieces and I trimmed the stems before split these into half. I simple cut the seafood mushrooms into 2” long pieces. You can watch the video or see the step-by-step photos for a better idea.
  2. Heat a large skillet or wok with oil over medium heat. Once hot, add the sliced mushrooms. Add a pinch of salt to the mushrooms.
  3. Leave the mushrooms untouched to release all the water/moisture. Once you get a nice browning, move the mushrooms around to cook the remaining sides.
  4. Once there are no signs of moisture and the mushrooms have a nice brown sear, move the mushrooms to the side of the wok/skillet.
  5. Add the sesame oil. Add the garlic and thinly sliced ginger. Stir-fry for 1-2 minutes until aromatic and the garlic has some browning.
  6. Add the scallions and carrot.
  7. Add the soy sauce, vegetarian oyster sauce, sugar, and Chinese 5 spice powder. Add the fried tofu then mix well.
  8. Add the vegetable broth. Cover the wok/skillet and allow the broth to come to a bowl. Once it boils, lower the heat. Leave this to cook at a gentle simmer for 4-5 minutes to allow the tofu to absorb the flavors of the sauce.
  9. Meanwhile, mix together the corn starch and room temperature water in a small bowl.
  10. Remove the lid from the wok/skillet. Over low heat, pour the slurry and then carefully mix the sauce. It’ll start to thicken from the cornstarch. Taste the sauce and season this with more soy sauce/veg oyster sauce for extra flavor, or sugar for extra sweetness.
  11. Serve while hot with steamed rice and garnish with scallions. You can also finish this with some chili oil for extra heat.