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Shanghai Braised Tofu With Shiitake Mushrooms

Name: Shanghai Braised Tofu With Shiitake Mushrooms
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 400 g Firm tofu, drained, patted dry and cut into triangles; 150 g Fresh shiitake mushrooms, stems removed and halved; 2 tbsp Halal soy sauce; 1 tbsp Dark soy sauce; 1 tsp Sugar; 200 ml Halal vegetable broth; 1 tbsp Cornstarch, mixed with 2 tbsp cold water; 2 stalk Scallions, chopped; 2 tbsp Vegetable oil, divided

Seared golden tofu triangles simmered gently with tender shiitake mushrooms in a rich, glossy soy reduction broth.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Shanghai Braised Tofu With Shiitake Mushrooms

AI illustration

Technique to learn

Red Braising (Hong Shao)

Pan-searing ingredients before simmering them in a soy-based seasoned broth until deeply savory and translucent.

Instructions

Step 1: Pat tofu dry thoroughly using clean kitchen towels to remove excess surface moisture.
Step 2: Heat 1.5 tablespoons of vegetable oil in a wide non-stick skillet over medium-high heat. Pan-fry tofu triangles for 3 to 4 minutes per side until golden brown. Transfer to a plate.

Step 3: Add remaining 0.5 tablespoon oil to skillet, add halved shiitake mushrooms, and saute for 2 minutes until softened.

Step 4: Pour vegetable broth, soy sauce, dark soy sauce, and sugar into the skillet; bring liquid to a light boil.

Step 5: Carefully slide fried tofu back into the skillet. Cover, lower heat to medium-low, and braise for 6 to 8 minutes so tofu absorbs flavor.

Step 6: Uncover, stir cornstarch slurry, and pour into simmering pan sauce while stirring gently.

Step 7: Simmer for 1 minute until sauce thickens into a glossy glaze over tofu. Garnish with chopped scallions and serve.

Cooking tips

Thoroughly drying tofu surfaces before frying prevents sticking and yields a crisp outer skin that holds braising sauce well.
Use firm or extra-firm tofu so triangles maintain shape during simmering.
Original home-cooking adaptation inspired by Chinese; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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