Braised Firm Tofu with Shiitake

Golden-crusted tofu cubes soaked in a glossy, thick brown sauce. The aroma of caramelized soy and toasted sesame oil fills the air as soon as you deglaze the pan.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 307
• Protein: 18 g
• Carbs: 11 g
• Fat: 21 g

Ingredients

• 400 g firm tofu ( in 2cm cubes )
• 150 g shiitake mushroom ( sliced )
• 2 piece Garlic ( minced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 3 tbsp Peanut oil
• 4 tbsp soy sauce
• 2 tbsp rice wine
• 1 tsp White sugar
• 1 tsp Corn starch
• 1 tsp Sesame oil
• 1 pinch White pepper ground
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Preparation and searing of the tofu

   Cut the tofu into regular 2 cm cubes. In a wok or skillet, heat the peanut oil until it shimmers. Sear the tofu on each side until a golden and crispy crust is formed to hold the sauce.

2. Sautéing the aromatics

   Push the tofu to the edges. Add the minced garlic, minced ginger, and sliced shiitakes to the center. As soon as the fragrance of the aromatics is released without browning, mix everything together.

3. Braising and reduction

   Deglaze with the rice wine, then pour in the soy sauce and sugar. Add 100ml of water. Simmer over medium heat: the sauce should reduce and generously coat each piece of tofu.

4. Thickening and finishing

   Dilute the cornstarch in a little cold water and pour into the boiling sauce to make it glossy. Turn off the heat, finish with sesame oil, and sprinkle with sliced green onions.

Chef's tips

• Press the tofu well between two cloths before cutting to remove excess water, otherwise it won't sear properly.
• The sauce is ready when it coats the back of a spoon and has a deep amber color.

Storage

Keep for up to 3 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.