Yen Can Cook ~ Braised Tofu with Mixed Mushrooms
This claypot tofu features pan-fried tofu and a mixed of brown and white Shimeji Mushrooms cooked in a savoury sauce. A simple dish that is easy to make and ready in less than 20 minutes. I also add some prawns to make it more nutritionally complete. Pair this one pot wonder braised tofu dish with rice for a quick and easy dinner!
It is also very versatile, as you can add in other vegetables or substitute the mushrooms and protein as preferred, or as your pantry allows. Snow peas, carrot, baby corns and Shiitake Mushrooms are some of the options that you can consider.
I opted to cook the dish in a claypot but you can also cook it in a wok or pan and served on a normal plate if claypot is not available at home.
Ingredients (Serve: 3-4)
1 pkt tofu (soft or firm), cut into thick slices or block
1 pkt white Shimeji Mushrooms
1 pkt brown Shimeji Mushrooms
250-300g prawns, shelled
3 cloves garlic, minced
1/4 thumb-sized ginger
1 tablespoon Chinese cooking wine
Cooking oil
Chopped spring onion for garnishing (optional)
Sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 tablespoon dark soy sauce
1 teaspoon sugar
1 teaspoon salt
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Step 1: Heat up cooking oil in wok, pan fry the tofu until golden brown on both sides. Remove and set aside.
Step 2: Heat up cooking oil in claypot, saute the minced garlic and ginger until aromatic. Add in both white and brown Shimeji Mushrooms, stir fry for 30-40 seconds. Add in cooking wine and stir fry for another 10 seconds.
Step 3: Combine all ingredients of sauce in a bowl, mix well and set aside.
Step 4: Add in fried tofu (Step 1) and sauce mixture (Step 3), bring to a boil. Place prawns on top and cover the lid to simmer in low heat for 10 minutes or until the prawns are fully cooked.
Note: You may add cornstarch slurry (cornstarch + water) on this step if you want a thicker sauce.
Step 5: Garnish with chopped spring onion and serve.
HAPPY COOKING! #yencancook #stayhealthy #staysafe
That is one very good looking dish! I am eyeing the prawns hee..hee.. I can eat this without rice.
PH, eat this dish alone, just like what I did!
wahhh so much prawn, macam sedapppp max.
KY, memang sedap. 🙂
I clicked into the post thinking I’d see tofu + mushrooms but (surprise, surprise) was confronted with lots of prawns instead which seems to be the “hero” of the dish other than the tofu (which I can hardly see) & mushrooms…lol. This is a dish I’d love to eat…coz got prawns lah! 😉 Did you use soft/silken tofu (the firm tofu not as nice)? If so, how do you fry such soft tofu without it breaking into pieces? I can’t do it, that’s why I only eat such dish outside…hehehe! 😀
Kris, pan fried tofu definitely a difficult task as my tofu also broken into small pieces which I cleverly hide them underneath, haha!