Braised tofu with baby king oyster mushrooms…Succulent pan fried tofu in a bed of umami baby king oyster mushrooms, ginger and goji sauce. So comforting, hearty and nourishing!
This is an easy and healthy dish, high in protein and full of immune boosting mushrooms, ginger and goji. It’s a perfect fall/winter comfort food that goes well with some warm rice, rice porridge (congee) or even noodles. So delicious, yet satisfying and takes only 20 minutes to make!
Aren’t these baby king oyster mushrooms cute? I found them at a local Korean grocery store when I was looking for king oyster mushrooms for this recipe.
During the colder months, I like to cook with lots of ingredients which help boost the immune system and those that promote blood circulation. So, I load my recipes with lots of spices, ginger, goji and mushrooms and any fruit or vegetables with Vitamin C. I have always made it a habit of mine to drink a cup of freshly squeezed orange juice after every meal so that the iron from the food can be better absorbed into the body.
I hope you like this warm comforting dish as much as I do! Yup! This is me, getting ready to eat it!
|Braised Tofu with Baby King Oyster Mushrooms|| |
For the Bowl:
- 10 oz baby king oyster mushrooms (brushed to remove dirt)
- 14 oz firm tofu (cut into cubes)
- 2 slices of ginger
- ½ teaspoon salt
- Oil for frying
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon ABC sweet soy sauce or vegetarian oyster sauce
- ½ teaspoon corn starch
- ½ teaspoon sesame oil
- ¾ cup of water
- ½ teaspoon mushroom seasoning
- Pepper to taste
- 1 tablespoon fried crispy soybean paste (optional)
- Cilantro (Coriander)
- Add sauce ingredients into a small bowl and mix well. Place aside.
- Heat oil in pan at medium heat. Pan fry tofu until each side is golden brown and place onto serving dish.
- Heat pan at medium heat, add ginger and baby king oyster mushrooms and stir fry with half teaspoon of salt for about 2 minutes. Dish out and place aside.
- Pour sauce ingredients, goji and baby king oyster mushrooms into heated pan. Gently stir until sauce slightly thickens and boils.
- Pour sauce over tofu and garnish with cilantro (coriander) and pepper. Serve immediately with some rice.
I try not to wash or soak my mushrooms, as they do not sautee well after they are wet and you won't get the full sauteed umami flavor. Instead, I prefer to choose clean ones and gently brush them.
Vegetarian mushroom oyster sauce can be substituted with the ABC soy sauce.
If you cannot find the fried soy bean paste, you can leave it out completely or add a tablespoon of black bean paste instead. These can be found in the sauce sections of most Asian grocery stores.
In fact, all of the ingredients are available in most Asian grocery stores.