Braised Tofu with Mushrooms and Black Pepper
Cooking Time
Prep Time
Difficulty
Cuisine
Braised tofu with mushrooms and black pepper is inspired by comforting stews found in many East Asian cuisines, especially Chinese and Taiwanese traditions. It highlights the deep, earthy flavors of mushrooms combined with a fragrant sauce made from soy sauce, vinegar, and black pepper. Braising — slow cooking in a seasoned liquid — allows for a rich and satisfying flavor profile using just a few simple ingredients.
This simplified version is perfect for a quick and satisfying weeknight meal. In just about 30 minutes, you get a warm, balanced dish that blends savory, sweet, and spicy notes. The crispy tofu, lightly coated in a glossy sauce, pairs beautifully with tender mushrooms. Serve it with a bowl of jasmine rice for a complete and comforting vegan meal.
For those with a bit more time, you can opt for a clay pot or Dutch oven-style cooking. Just simmer the dish gently, covered, for around 20 minutes to allow the mushrooms and tofu to absorb the sauce more deeply. You can follow the same steps — simply lower the heat and keep the lid on for a softer, richer texture.
This recipe is easy to customize: add a touch of chili for heat, stir in a spoonful of miso for extra umami, or top with fresh cilantro or scallions before serving. It’s accessible, adaptable, and wonderfully soothing — perfect for busy evenings or impressing guests without stress.
Braised Tofu with Mushrooms and Black Pepper
Ingredients
- 400 g firm tofu
- 2 to 3 tablespoons cornstarch
- 200 g mushrooms (shiitake, cremini or oyster)
- 2 shallots finely sliced
- 2 garlic cloves minced
- 2 spring onions (white and green parts separated)
- 3 tablespoons soy sauce (or tamari for a gluten-free version)
- 1 teaspoon brown miso (diluted in a bit of warm sauce)
- 1 tablespoon maple syrup or raw cane sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon freshly ground black pepper (or more, to taste)
- 150 ml water or light vegetable broth
- 1 tablespoon vegetable oil (sesame or sunflower)
Instructions
Prepare the tofu:
- Drain and press the tofu to remove excess moisture. Cut into cubes or rectangles.
- Coat the tofu pieces in cornstarch to achieve a crispy texture when pan-fried.
- In a pan, heat a bit of oil and brown the tofu on both sides until golden and crispy. Set aside.
Sauté the aromatics:
- In the same pan, add more oil if needed. Sauté the shallots, garlic, and white parts of the spring onions until fragrant and slightly golden.
Add the mushrooms:
- Add the sliced mushrooms and cook for a few minutes until they release their moisture and begin to brown.
Prepare the sauce:
- In a small bowl, mix the soy sauce, diluted miso, maple syrup, vinegar, black pepper, and water. Pour into the pan.
Simmer everything together:
- Return the tofu to the pan. Gently toss to coat in the sauce.
- Simmer over low-medium heat for 10 to 15 minutes, until the sauce thickens slightly and becomes glossy.
Finish and serve:
- Serve hot with fragrant white rice (jasmine or basmati).
Suggestions
- For a spicy touch: add some sliced red chili or a pinch of red pepper flakes.
- For even deeper flavor: increase the miso to 1 tablespoon or add a dash of dark soy sauce.
A recipe proposed by Maison Marmite
