There are days when I just don’t feel like eating anything meaty and today is one of those days. Instead of cooking with meat, I wanted something lighter yet still comforting and satisfying – so I made braised tofu with assorted mushrooms.

This dish is one of my go-to meatless Asian recipes because it’s simple, nourishing, and full of flavor. The tofu turns silky soft as it braises, soaking up all the savory goodness of the sauce, while the mushrooms add a rich umami taste and hearty texture that makes the dish feel complete without any meat.

The best part is the sauce – made with just four basic ingredients: light soy sauce, dark soy sauce, chicken or vegetable stock, and a touch of sugar. It’s quick to prepare, yet it brings out deep, authentic flavors that pair perfectly with a bowl of steamed rice.

✨ Why I love this recipe:

It’s vegetarian (and easily vegan with vegetable stock)
Ready in under 20 minutes, perfect for busy days
Healthy, hearty, and delicious with rice or noodles
A one-pan recipe, which means less cleanup!

If you’re looking for an easy, satisfying, and meatless Asian dish, this braised tofu and mushroom recipe might just become your new favorite.

INGREDIENTS

Firm Tofu - 250g

Dried Shiitake Mushrooms - 5-6 pieces

Shimeji mushrooms - 60g

King Oyster mushrooms - 75g

Green Peppers - 2

Carrot - 65g

Ginger - 4-5 slices

Garlic - 4 cloves

Scallions - 25g

Chicken or Vegetable Stock - 1/4 cup

STIR FRY SAUCE

Chicken or Vegetable Stock - 1 cup

Light Soy Sauce - 2 tbsp

Dark Soy Sauce - 2 tbsp

Sugar - 1 tsp

CORNSTARCH SLURRY

Cornstarch - 2 tbsp

Water - 4 tbsp

COOKING INSTRUCTIONS

PREPARE THE INGREDIENTS

Before you start cooking, soak a few dried shiitake mushrooms in warm water. This gives them plenty of time to soften and fully rehydrate, bringing out their deep, earthy flavor for the dish

Once the shiitake mushrooms are fully rehydrated, trim off the tough stalks in the center and slice the caps into roughly 1 cm pieces.

Soaking dried Shiitake Mushrooms in warm water

Next, prepare the rest of your ingredients. Roughly chop about 4 cloves of garlic and thinly slice some fresh ginger.

For the vegetables, cut the carrots and green peppers into thin slices, and chop the scallions.

As for the mushrooms, I’m using shimeji, so I remove the roots and give them a quick clean before cooking. For king oyster mushrooms, I like to slice them thinly so they cook evenly and soak up more of the sauce.

BRAISING LIQUID

Prepare the braising liquid by combining 1 cup of chicken or vegetable stock with 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, and 1 teaspoon of sugar in a small bowl. Give it a good stir until the sugar dissolves. Taste and adjust the seasoning if needed, depending on how salty your stock is. Once it’s balanced, set the sauce aside – it’s ready to bring all the flavors together in the pan

SLURRY

In a small bowl, mix 2 tbsp of cornstarch and 4 tbsp of water to use as a thickener later in the cooking process.

PREPARE THE TOFU

I’m using firm tofu for this dish – it’s not too soft and not too hard, which makes it perfect for braising. Slice the tofu into pieces about 1 cm thick and gently pat them dry with paper towels to remove any excess moisture. This helps the tofu hold its shape while cooking and soak up all the delicious sauce.

Heat 1 tablespoon of oil in a pan and gently pan-sear the tofu for about 2 minutes on each side, until it turns golden. Be careful not to overcook it, as we want the tofu to stay soft and silky, not hard. Then remove them from the pan and set aside.

PUTTING EVERYTHING TOGETHER

In the same pan, add another tablespoon of cooking oil and sauté the garlic, ginger, and the white parts of the scallions for 1–2 minutes, until fragrant.

Next, add the rehydrated shiitake mushrooms and stir-fry for about a minute. Then toss in the thinly sliced green peppers and stir-fry for another minute.

Now add the carrots, shimeji mushrooms, and king oyster mushrooms, and stir-fry for 2 minutes with the aromatics. Pour in 1/4 cup of stock, cover the pan, and let everything simmer for 2 minutes to soften the vegetables.

Remove the lid, return the tofu to the pan, and pour in the prepared sauce. Cover again and let it braise for about 5 minutes, or until the tofu is soft, bouncy, and has absorbed the sauce.

Finally, stir the cornstarch slurry and slowly pour it into the pan, stirring gently as the sauce thickens. Let it simmer until the sauce reaches a silky consistency.

Finish by sprinkling in the chopped green parts of the scallions, and your dish is ready to serve!

Watch the Youtube video for the detailed process - Braised Tofu with assorted mushrooms - easy delicious homemade recipe

Braised Tofu and Assorted Mushrooms

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