Chinese · beginner
Shanghai Braised Tofu With Shiitake Mushrooms
Seared golden tofu triangles simmered gently with tender shiitake mushrooms in a rich, glossy soy reduction broth.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat tofu dry thoroughly using clean kitchen towels to remove excess surface moisture.
- 02
Heat 1.5 tablespoons of vegetable oil in a wide non-stick skillet over medium-high heat. Pan-fry tofu triangles for 3 to 4 minutes per side until golden brown. Transfer to a plate.
- 03
Add remaining 0.5 tablespoon oil to skillet, add halved shiitake mushrooms, and saute for 2 minutes until softened.
- 04
Pour vegetable broth, soy sauce, dark soy sauce, and sugar into the skillet; bring liquid to a light boil.
- 05
Carefully slide fried tofu back into the skillet. Cover, lower heat to medium-low, and braise for 6 to 8 minutes so tofu absorbs flavor.
- 06
Uncover, stir cornstarch slurry, and pour into simmering pan sauce while stirring gently.
- 07
Simmer for 1 minute until sauce thickens into a glossy glaze over tofu. Garnish with chopped scallions and serve.
A LITTLE KITCHEN KNOW-HOW
Red Braising (Hong Shao)
Pan-searing ingredients before simmering them in a soy-based seasoned broth until deeply savory and translucent.
Notes from the kitchen
- Thoroughly drying tofu surfaces before frying prevents sticking and yields a crisp outer skin that holds braising sauce well.
- Use firm or extra-firm tofu so triangles maintain shape during simmering.
- Original home-cooking adaptation inspired by Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
