Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 cups of sliced mushrooms (button or shiitake)
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of brown sugar
- 1 teaspoon of cornstarch
- 1 cup of vegetable broth
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Special equipment needed:
- Large skillet with lid
- Spatula
Step-by-step instructions:
1. Drain the tofu and cut it into 1-inch cubes. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Add the sliced onion and minced garlic to the skillet and sauté for 2-3 minutes until fragrant.
4. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they release their moisture and start to brown.
5. In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, cornstarch, and vegetable broth until smooth.
6. Pour the sauce over the mushrooms and stir to combine.
7. Add the cubed tofu to the skillet and gently stir to coat it with the sauce.
8. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 10-15 minutes until the tofu is tender and the sauce has thickened.
9. Season with salt and pepper to taste.
10. Garnish with chopped green onions and sesame seeds before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 170
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 560mg
Total carbohydrate: 17g
Dietary fiber: 2g
Total sugars: 10g
Protein: 10g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as portobello or cremini.
- Instead of vegetable broth, you can use chicken or beef broth if you prefer.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- You can use honey or maple syrup instead of brown sugar.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add some diced bell peppers or carrots for extra color and flavor.
- You can use tofu noodles instead of cubed tofu for a different texture.
- For a spicy kick, add some red pepper flakes or sriracha sauce to the sauce.
- You can use different herbs and spices, such as ginger, thyme, or rosemary, to customize the flavor.
Tips and tricks:
- Make sure to drain the tofu well before cutting it to remove excess moisture.
- Use a non-stick skillet to prevent the tofu from sticking to the bottom.
- If the sauce is too thick, add a little bit of water or broth to thin it out.
- For a richer flavor, you can add a splash of sesame oil to the sauce.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the braised tofu with a side of steamed rice or noodles.
- Garnish with some fresh cilantro or basil leaves for extra freshness.
- Arrange the tofu and mushrooms on a platter and sprinkle with sesame seeds and green onions.
Garnishes:
- Chopped green onions
- Sesame seeds
- Fresh cilantro or basil leaves
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Asian-style slaw
Suggested side dishes:
- Steamed broccoli or bok choy
- Edamame
- Miso soup
Troubleshooting advice:
- If the sauce is too thin, mix a little bit of cornstarch with water and add it to the skillet to thicken it.
- If the tofu is too firm, you can marinate it in the sauce for 30 minutes before cooking to absorb more flavor.
Food safety advice:
- Make sure to cook the tofu and mushrooms thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Braised tofu with mushrooms is a popular dish in Chinese cuisine, often served as a vegetarian or vegan option.
Flavor profiles:
- Savory, umami, slightly sweet, with a hint of tanginess from the rice vinegar.
Serving suggestions:
- Serve hot as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Chinese