Photograph of the finished Braised tofu

China · Đậu phụ om nước tương nấm

Braised tofu

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 1.6 kg
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 120 g
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Oyster sauce Oyster sauce 80 ml
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Oil Oil 200 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of White pepper White pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the tofu into 4 cm blocks and soak them in warm salt water for 10 minutes to firm them up.
  2. 2 Soaking beans in warm salt water is a trick to prevent them from breaking apart when stewing, as fresh beans fall apart very easily.
  3. 3 Fry the tofu for 4 minutes on each side until the outer skin is golden brown, then remove from the pan.
  4. 4 Soak the shiitake mushrooms for 25 minutes, then reserve the filtered soaking liquid to use as the braising liquid.
  5. 5 Simmer the beans in the mushroom soaking water, soy sauce, oyster sauce, and ginger for 15 minutes, shaking the pot only occasionally.
  6. 6 Mix cornstarch with water to thicken the sauce, then sprinkle with chopped scallions and white pepper.

With an appliance

  • Air fryer 45 min

    Replace step 3: lightly spray oil onto the tofu and fry at 190 degrees for 12 minutes, flipping at the 6th minute; step 5 continues to simmer the tofu with mushroom broth for 15 minutes, only shaking the pot.

Start cooking