Yes, another tiktok recipe. But I am loving these recipe videos that invoke cooking from my roots. I’ve always loved braised tofu dishes in Chinese restaurants. To be honest, my family didn’t cook much of it at home. Not sure why, it’s a pretty healthy dish. It can be vegan if you use vegan oyster sauce and veggie stock cubes. Well, I made the dish as authentic as can be which includes deep frying soft tofu cubes. Oh boy. I can see why my family didn’t make this ever. But was it worth the effort? I believe so.
During and after frying. Yeah, some tofu got more tanned than others. You got a problem with that? lol
Rehyrated Shiitake Mushrooms
Original recipe I followed only had bamboo shoots, I couldn’t resist throwing in young corn!
Braised Tofu Recipe
2 boxes of soft tofu
2 cans sliced bamboo shoots (I used Family Brand, 8 oz. cans)
2 cans young carrots (I used Family brand, 8 oz. cans)
30 dried shiitake mushrooms, rehydrated in 6-8 C warm water for at least one hour (reserve soaking liquid)
4 C shiitake soaking liquid, avoid scooping up any settlement from soaking
4 stalks green onions, thinly sliced
6 cloves garlic, minced
2 T doubanjjang
Neutral oil for frying
2 T oyster sauce
1 T soy sauce
2 chicken bouillon cubes
2 tsp dark soy sauce
1 t sugar
2 pinches of salt
4 T cornstarch slurry (4 T of water to 2 T of cornstarch)
- Drain tofu, wrap in paper towel and press out excess water (place a plate on top and weigh it down to get out more water)
- Cube tofu and heat up at least 1-1.5 cups of oil in a frying pan (depends how big your pan is, the oil level should be about half the height of the tofu
- Heat up oil and add tofu cubes and fry, flip to brown both ends. Remove from oil when the tofu is golden brown
- Heat up pan with about 2 T oil, add garlic and doubanjjang to saute for about 30 seconds
- Add bamboo shoots, saute for 10-15 seconds
- Add young corn, saute for 10-15 seconds
- Add shiitake mushrooms and the sauce, mix well
- Add 4 C shiitake soaking liquid and cover to simmer for about 10 minutes on medium-high heat
- Add cornstarch slurry and heat up until sauce is thick
- Option, blanch bok choy and line bottom of your serving dish with bok choy before adding braised tofu on top
- Yes, this a lot. You can definitely half this recipe – I always cook for a crowd
- I like spice so this is the amount of doubanjjang I add – if you can’t handle the spice, cut the amount I add by half
- Next time, I would add one more block of tofu (I think could even take two more blocks of tofu)
Blanced bok choy ready to be smothered!
This is gonna be like my meals for the week but I couldn’t resist taking a few bites. It was delicious!!!!
My kind of dish. Looks yummy!
Other than the frying of tofu, totally easy! Though even with the frying of the tofu, I would make this again in a heartbeat!
i hate frying too so thinking of using that already fried tofu from the market.
BTW, just met with an architect to renovate…we were talking about range hoods and she said one of the trends now days is no range hoods because most people don’t fry anymore. They use air fryers. Interesting!
I think definitely just using the fried tofu from the market is good enough. Oh wow! I have the range hood but I can see that, frying is such a hassle. Also, get those like standalone fryers too yeah? I don’t have enough counter space for all these new contraptions.
I could use the fry daddy for the tofu. Also is kochojung the same as doubangjang? Excuse the spelling.
Fry daddy! I gotta look that up. Kochojand and doubangjang is very different, the doubangjang is like fermented bean paste with chili oil!
Thank you! It’s a dish I never tire of!