Craving a comforting yet healthy vegetarian meal? Look no further than this delicious recipe for Braised Tofu with Spinach & Shimeji Mushrooms! This dish showcases the delicate flavors of silken tofu, perfectly complemented by the earthy mushrooms and vibrant spinach. The simple yet elegant braising technique creates a rich and savory sauce that coats every ingredient, resulting in a truly satisfying experience. This recipe is perfect for a weeknight dinner, offering a quick and easy way to enjoy a plant-based meal packed with flavor and nutrients. It’s also easily adaptable to your preferences, allowing for substitutions and additions to suit your taste.
Forget complicated techniques and lengthy prep times; this recipe is surprisingly straightforward. The delicate balance of textures and flavors will make this dish a new family favorite. Ready to create this culinary masterpiece in your own kitchen? Let's dive into the step-by-step instructions below to learn how to make this incredible Braised Tofu with Spinach & Shimeji Mushrooms.
Tools Needed
- Steaming tray
- Baking paper
- Sieve
- Aluminum foil
- Wok
- Chopsticks
Ingredients
- Unsweetened soy milk: 7x
- Salt: 1 teaspoon
- Chinese spinach: 100 grams
- Tofu
- Eggs
- Shimeji mushrooms: 500 grams
- Garlic: 2 cloves
- Chicken stock
- Oyster sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Sesame seed oil: 1 teaspoon
- Soy sauce: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare and Steam the Tofu and Spinach
- Chop Chinese spinach and squeeze out excess juice.
- Prepare a steaming tray lined with baking paper. Spread the chopped spinach evenly on the tray.
- Place tofu on top of the spinach.
- Whisk eggs with salt. Slowly pour the egg mixture over the tofu and spinach using a sieve.
- Cover the tray with aluminum foil and steam for approximately 30 minutes (or longer, until cooked through).
- Let the steamed tofu cool and rest for about 2 hours.
Step 2. Pan-fry the Tofu
- Remove the tofu from the tray and pat it dry. Cut into four pieces.
- Deep-fry the tofu until golden brown, ensuring the oil is hot enough.
Step 3. Prepare the Mushroom Sauce
- Blanch spinach in boiling salted water.
- In a wok, sauté minced garlic and shimeji mushrooms until softened.
- Add chicken stock, oyster sauce, sugar, and soy sauce to the wok. Simmer to create a sauce.
Step 4. Combine and Serve
- Add the mushroom mixture to the sauce, then add the sauce to the tofu.
- Drizzle sesame seed oil and soy sauce over the dish before serving.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Ensure the oil is hot enough for deep-frying the tofu (test with a chopstick).
- Be careful when handling the hot steamed tofu.
- Adjust cooking time based on the tofu's thickness and your preferred level of doneness.
Nutrition
- N/A
FAQs
1. Can I use a different type of tofu?
Yes! Firm or extra-firm tofu will work well, just press it to remove excess water before cooking for a better texture.
2. What if I don't have shimeji mushrooms?
Feel free to substitute with other mushrooms like cremini, oyster, or even button mushrooms. The flavor will be slightly different, but still delicious.
3. How can I make this dish spicier?
Add a pinch of red pepper flakes or a dash of your favorite chili oil to the sauce for extra heat.
This Restaurant Style Chinese Spinach Tofu with Mushrooms recipe delivers a flavorful and satisfying vegetarian meal that’s surprisingly easy to make. Enjoy the delightful combination of textures and tastes, perfect for a weeknight dinner or a special occasion. Now go forth and impress your friends and family with this delicious and healthy creation!