Braised Firm Tofu with Shiitake
Ingredients
- 400 gfirm tofu (in 2cm cubes)
- 150 gshiitake mushroom (sliced)
- 2 pcGarlic (minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 3 tbspPeanut oil
- 4 tbspsoy sauce
- 2 tbsprice wine
- 1 tspWhite sugar
- 1 tspCorn starch
- 1 tspSesame oil
- 1 pinchWhite pepper ground
- 15 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the fridge. Reheat gently in a pan with a splash of water to loosen the sauce.
