Bean Curd (Tofu) and Mushrooms with Vegetables

Bean Curd and Mushrooms with Vegetables

I have mentioned my ancient Chinese cookbook before, the one direct from the 1970’s, bright orange cover, published by Sunset, and absolutely falling apart now. It is held together with a bulldog clip. It is still available online, I see – leftover copies and second hand ones.  It is not surprising, the recipes are great. Mostly non-veg, but with enough veg recipes for me to still want to keep it on my bookshelves – at least until I have cooked every one of the veg dishes.

Today’s dish is simple but delicious. Tofu in a mushroom sauce with either broccoli, beans or carrots. Delicious. I have replaced oyster sauce with miso – you might like to use a mushroom based vegetarian oyster sauce if you prefer.

Similar recipes include Korean Braised Tofu with Chilli-Soy-Sesame, Broccoli and Chickpeas with Orange Butter Sauce, Chinese Cold Cucumber, Green Beans with Garlic and Sesame, and Sizzling Rice Squares.

Browse all of our Tofu dishes and all of our Chinese fare. Have a look at the recipes we have made from the cookbook Chinese Cooking. Or explore our Late Spring recipes.

Bean Curd and Mushrooms with Vegetables

Bean Curd and Mushrooms with Vegetables

500g firm or semi firm tofu (bean curd)
1 tspn salt

500g broccoli, green beans or carrots. These always looks visually spectacular,  but you can also use a combination of veg – today I have used carrots, green peppers, leeks and eggplant.

for cooking vegetables
1 tspn sugar
1 tspn sea salt
2 slices fresh ginger, crushed with the side of a knife
1 Tblspn peanut oil
1 Tblspn rice wine

for stir frying
4 Tblspn peanut oil
150g shiitake mushrooms, quartered (reconstituted dried shiitake will also work)
1 Tblspn rice wine
0.5 tspn sugar

sauce for tofu
0.5 cup water or light vegetable stock
2 tspn light miso paste(use a light one, or if using a dark miso, use half quantity)
1 Tblspn rice wine
1 tspn sugar
2 tspn cornstarch
0.25 tspn Chinese toasted  Sesame oil

garnish (optional)
sesame seeds
spring onions, sliced on the diagonal

Place the tofu in a colander and let drain for 15 minutes. Cut into small rectangles (about the size of a domino piece but a little thicker), place between paper towels and gently press out excess water. Sprinkle with 0.5 tspn salt and set aside.

To make the cooking sauce for the tofu, combine the ingredients and set aside.

If using broccoli, cut the florets and slice in half if they are large. Peel the stalks and slice thinly. If using green beans, remove ends and strings and cut on the diagonal into 4 cm slices.  If using carrots,  peel and cut into half cm slanting slices. Other vegetables, slice on the diagonal – half or quarter the veg lengthwise first if very large.

Place 4 cups water, salt, sugar, ginger, rice wine and peanut oil in a large pan. Bring to a boil and keep it simmering.

Meanwhile, heat a wok or frying pan with 2 Tblspns of the oil. Add the mushrooms and stir fry for 1 minute. Add the rice wine and sugar, and stir fry until the liquid evaporates. Remove the mushrooms and set aside.

Add the remaining oil to the pan over medium heat and cook the tofu until flecked with brown, about 3 mins on each side. Return the mushrooms to the pan. Stir the cooking sauce and pour into the pan and cook, stirring gently, until the sauce bubbles and thickens. Keep hot.

While the tofu is cooking, drop the vegetables into the simmering stock that you were heating previously. Cook until crisp-tender – this varies with vegetables and the thickness, about 4 – 10 mins. If using a mixture of vegetables, put the harder ones in first, then add the softer ones later. When cooked to crisp-tender, drain and discard ginger.

To serve, arrange the vegetables around the edges of a serving platter. Pour the tofu mixture into the centre. Garnish if desired. Serve and enjoy.

Bean Curd and Mushrooms with Vegetables

recipe notes and alternatives
If you prefer to wok stir fry the veg, feel free to do that. Add the ginger (minced), with the vegetables, and then some rice wine and a little sugar towards the end of cooking. Mix the veg through the rice wine to coat, and continue to stir the veg until it evaporates.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

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