Braised Tofu with Mixed Mushrooms

Main Ingredients

• Firm tofu (or northern-style tofu) 1 block (approx. 300-400g)
• Mixed mushrooms 300g
• Garlic (sliced) 3 cloves
• Fresh ginger 2 slices
• Spring onion (chopped) 1 stalk
• Oyster sauce 1 tbsp (approx. 15ml)
• Light soy sauce 1 tbsp (approx. 15ml)
• Salt to taste
• Cooking oil as needed
• Cornstarch slurry a little

Steps

1. Cut the tofu into approx. 2cm cubes. Soak in lightly salted water for 10-15 minutes to remove the beany taste and help it hold its shape. Clean and prepare the mushrooms: slice shiitake, tear oyster mushrooms into pieces, trim and separate enoki mushrooms. Slice the garlic, julienne the ginger, and chop the spring onion.

   

2. Bring a pot of water to a boil and blanch the mushrooms for 2-3 minutes, then drain. This helps remove any earthy flavor and excess oxalic acid.

   

3. Heat oil in a wok over low heat, add ginger and garlic, and sauté until fragrant. Add the prepared mushrooms and stir-fry over medium heat for about 2 minutes until they soften and release their aroma.

   

4. Gently place the tofu cubes into the wok. Add light soy sauce and oyster sauce, then pour in enough boiling water to just cover the ingredients. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 10-15 minutes, allowing the tofu to absorb the savory mushroom broth.

   

5. Add salt to taste (remember that oyster sauce and soy sauce already contain salt). If a thicker sauce is desired, stir in a little cornstarch slurry. Garnish with chopped spring onions and serve.

   

TCM Notes

Boosts immunity: Mushrooms are rich in polysaccharides that enhance T-lymphocyte function and improve immunity. Tofu provides soy protein, which also supports the immune system. High-quality protein & calcium: Tofu is a complete protein containing all 8 essential amino acids. Mushrooms provide additional amino acids, creating a complementary protein profile. Tofu is also an excellent plant-based source of calcium. Strengthens the spleen, clears heat & moistens: Tofu is slightly cool in nature and helps clear heat and moisten dryness; mushrooms strengthen the spleen and improve appetite. Together, they gently support digestive health. Lowers lipids, controls sugar & promotes regularity: Mushrooms are rich in dietary fiber, low in fat and calories, helping to lower cholesterol and relieve constipation. Plant sterols in tofu help reduce blood lipids.

Suitable for：Generally suitable for all, especially health-conscious individuals Vegetarians Those with low immunity or prone to colds Those with high blood pressure or high cholesterol Children, teenagers, and the elderly needing protein and calcium Those with weak digestion or poor appetite Those on a weight-loss diet (low-fat, high-protein, calorie-controlled) Infants over 8 months (ensure ingredients are cooked until very soft and large seasonings are removed)

Not suitable for：Those allergic to tofu or mushrooms (Strictly avoid!): May trigger rashes, itching, or breathing difficulties. Those with acute gout flare-ups (Use with caution): Mushrooms are moderately high in purines and should be limited or avoided during acute attacks. Those with kidney dysfunction (Under medical supervision): Tofu is high in protein and potassium – patients with kidney issues should consult a doctor. Those with spleen-stomach deficiency-cold or diarrhea (Use with caution): Tofu is cool in nature – overconsumption may worsen diarrhea and abdominal coldness. Add extra ginger to balance. Specific mushroom-tofu interactions: Some mushrooms (e.g., Linggu, Han, or red mushrooms) contain oxalic acid, which can bind with calcium in tofu to form indigestible precipitates, affecting calcium absorption or causing digestive discomfort. For everyday cooking, it's recommended to use common, safe varieties like shiitake, oyster, enoki, king oyster, and shimeji mushrooms.