Spicy and Aromatic Shiitake Mushroom and Tofu Braise: A Delicious Side Dish!
A Fantastic Combination of Chewy Shiitake Mushrooms and Soft Tofu, a Spicy Braised Shiitake Mushroom and Tofu Dish that Pairs Perfectly with Rice
This delicious side dish features the unique, deep aroma and chewy texture of shiitake mushrooms combined with soft tofu, loved by everyone from children to adults. It’s a magical recipe that will have you finishing a bowl of rice in no time with its sweet and spicy sauce.
Main Ingredients- 5 fresh shiitake mushrooms
- 500g firm tofu (1 block)
- 1 hot red chili pepper (like Cheongyang pepper)
- A little potato starch for crispiness
- 5 Tbsp water for consistency
Sweet & Spicy Braising Sauce- 1 Tbsp raw sugar or regular sugar for sweetness
- 1 Tbsp minced garlic for rich flavor
- 3 Tbsp soy sauce (brewing or regular) for umami
- 1 Tbsp sesame seeds for nutty aroma
- 1 Tbsp raw sugar or regular sugar for sweetness
- 1 Tbsp minced garlic for rich flavor
- 3 Tbsp soy sauce (brewing or regular) for umami
- 1 Tbsp sesame seeds for nutty aroma
Cooking Instructions
Step 1
First, lightly drain the 500g block of tofu and cut it into thick, flat slices, about 1.5-2cm thick. Slicing them too thin might cause them to break apart, so aim for a good thickness.
Step 2
Rinse the fresh shiitake mushrooms thoroughly under running water to remove any dirt. Gently pat them dry with a paper towel. Remove the tough stems and thinly slice the caps, about 0.5cm thick and flat. Slicing them not too thick ensures they absorb the sauce well and have a pleasant texture.
Step 3
Evenly dust the drained tofu slices with potato starch. Coating the tofu with starch will prevent it from breaking apart during cooking and make it crispier when pan-fried, maintaining its texture after braising.
Step 4
Heat a pan over medium heat and add a generous amount of cooking oil. Place the starch-coated tofu slices, leaving space between them so they don’t stick together, and pan-fry until golden brown on both sides. Frying them until a beautiful golden-brown color develops is key for both taste and appearance.
Step 5
Remove the nicely fried tofu from the pan and set aside on a plate. Add a little more cooking oil to the same pan and sauté the sliced shiitake mushrooms. Stir-fry over medium heat until the mushrooms release their aroma and begin to soften.
Step 6
Once the shiitake mushrooms are slightly cooked, add 1 Tbsp of raw sugar (or regular sugar), 1 Tbsp of minced garlic, and 1.5 Tbsp of soy sauce. Stir-fry everything together until the mushrooms are well coated with the sauce and have absorbed the flavors. Cook over low heat to prevent burning.
Step 7
Return the fried tofu pieces to the pan with the sautéed shiitake mushrooms. Add the remaining 1.5 Tbsp of soy sauce and mix everything gently so the flavors are evenly distributed.
Step 8
Add the finely chopped hot red chili pepper for a touch of spiciness and mix it in. Feel free to add more if you enjoy a spicier dish.
Step 9
Now, let’s make the thickening slurry for the braise. In a small bowl, mix the remaining potato starch with 5 Tbsp of water until smooth and lump-free. Pour this starch slurry around the edges of the pan and stir gently as it cooks over low heat. Continue stirring until the sauce thickens to a glossy consistency, coating all the ingredients. If it becomes too thick, add a little more water.
Step 10
Once the ingredients are deliciously braised and thickened, turn off the heat. Sprinkle 1 Tbsp of sesame seeds on top for a final touch of nutty flavor. Serve hot and enjoy with your meal!
