I always loved tofu, but I have to admit I have been cooking with it a lot than usual lately. Whether it is stuffed and served in a spicy tomato sauce, wrapped in seaweed leaves, or braised like in this recipe, tofu is super versatile and can be prepared in many different ways.
In this recipe, it is braised with mushrooms in a sweet, salty, and peppery sauce. Let’s make this!
While I recommend using a clay pot to cook it, this dish can definitely be made in a small cast iron pot, or simply in a saucepan. The advantage of the clay pot is that it requires less oil during cooking and keeps the food warm for a longer time.
With that being said, it’s time to cook! You start by sautéing shallots and green onions until soft and fragrant. Next, add your sliced mushrooms and cook until they are soft and have released most of their water.
I went with a combination of king oyster, enoki, and oyster mushrooms for a mix of textures but feel free to use what you have on hand!
Once your mushrooms are cooked, add diced tofu, and the sauce. It consists of soy sauce, coconut sugar, and ground black pepper. This dish is quite peppery, so if you don’t want it too spicy I recommend halving the amount of black pepper.
Finally, let it simmer for a few minutes so the mushrooms and tofu can absorb the sauce. Serve as is, or over rice! This is one of my favorite ways to prepare tofu when I’m in a rush and want something flavorful, healthy, and quick!
Let me know in the comments if you try this recipe!
- 1 tbsp (15ml) oil
- 1 green onion, sliced
- 1 shallot, minced
- 2 king oyster mushrooms, sliced
- 7–8 enoki mushrooms
- 3–4 oyster mushrooms, sliced
- 3 tbsp (45ml) soy sauce
- 1 and 1/2 tbsp coconut sugar
- 1 and 1/2 tsp ground black pepper
- 3 tbsp (45ml) water
- 1 piece (around 150g) of fried tofu, cut into 1-inch cubes
- optional: 1 tsp sriracha if you want it spicier
- Heat the oil in a small clay pot over medium heat. Once hot, add the green onion, shallot, and sautée for about 3 minutes, or until shallots are soft.
- Add the mushrooms and sautée for 7-8 minutes or until mushrooms are soft and cooked. Next, add the soy sauce, coconut sugar, ground black pepper, water, and tofu. Optionally, you can add the sriracha if you want it quite spicy.
- Bring to a simmer and let simmer uncovered for about 7 minutes, or until the sauce has reduced by about half. The tofu and mushrooms will soak up the sauce, making them sweet and salty.
- Serve immediately on top of rice, quinoa, or noodles! This braised tofu and mushroom clay pot will keep for up to two days in the fridge.
You don’t have to find these exact mushrooms, just go with your favorite ones or what you have on hand!
- Serving Size: 1
- Calories: 210
- Sugar: 10.9g
- Fat: 10.8g
- Carbohydrates: 17.9g
- Fiber: 2.5g
- Protein: 13g