Braised Shiitake Tofu

0/4

Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Protein· 1

  • 150 g firm tofu (cubed)150g

Carbs· 1

  • 4 g cornstarch (to thicken)(staple)4g

Vegetables· 4

  • 15 g dried shiitake (soaked and sliced)15g
  • 50 g choy sum (cut into lengths)50g
  • 8 g garlic (minced)8g
  • 4 g ginger (minced)4g

Sauces· 2

  • 8 g light soy sauce (about 1½ tsp)(staple)8g
  • 3 g dark soy sauce (for colour)(staple)3g

Spices· 2

  • 2 g sugar (under ½ tsp)(staple)2g
  • a pinch of white pepper(staple)1g

Fats & oils· 1

  • 5 g cooking oil (1 tsp)5g
  1. 10 min · hands-free

    Soak the dried shiitake in warm water for 10 minutes until soft, lift out and slice, and keep the soaking water — don't throw it away.

    Why? The soaking water is packed with the umami compounds drawn out of the mushrooms — used as stock, it means no oyster sauce or MSG is needed for savouriness.

    Tip: Grit can settle at the bottom of the soaking water — leave the last splash behind when you pour.

    10:00

    Next up:Heat 1 tsp oil in a non-stick pan, sauté the garlic and ginger over medium heat, then add the shiitake and stir-fry for 1 minute.

  2. Heat 1 tsp oil in a non-stick pan, sauté the garlic and ginger over medium heat, then add the shiitake and stir-fry for 1 minute.

    Why? Frying the garlic and ginger first builds the base note, and a quick toss deepens the mushrooms' aroma — just 1 tsp of oil does it, unlike the original that deep-fries whole tofu.

    Next up:Pour in about 150 ml of the shiitake soaking water, add the light soy, dark soy and sugar, slide in the tofu and braise gently for 5 minutes.

  3. 5 min · hands-free

    Pour in about 150 ml of the shiitake soaking water, add the light soy, dark soy and sugar, slide in the tofu and braise gently for 5 minutes.

    Why? Braising the tofu straight in the savoury stock lets it drink up flavour while staying soft — saving a heap of oil and calories over frying it first.
    Watch out: Nudge the tofu gently with a spatula rather than stirring, or it will break apart.
    05:00

    Next up:Add the choy sum and cook 1 minute, stir the cornstarch with 1 tbsp water and drizzle it in to thicken, then finish with white pepper.

  4. Add the choy sum and cook 1 minute, stir the cornstarch with 1 tbsp water and drizzle it in to thicken, then finish with white pepper.

    Why? A thin cornstarch slurry lets the sauce cling glossily to the tofu and mushrooms, giving a rich body without any extra oil.

    Tip: Serve over half a bowl of brown rice with the sauce spooned on for a complete plant-based meal.