Braised Tofu Rice Bowl
Ingredients
- 14 oz [397g] firm tofu - pressed, drained & mashed
- 4oz [130g] mushrooms - chopped (used bella)
- 4 cloves garlic, 2 shallots - finely chopped
- 3 tablespoons [18g] green onions - chopped
- 3-4 cups [700-900g] water - start with the lowest volume
- cornstarch slurry (mix 1 tablespoon corn starch with 3 tablespoons water)
- oil for cooking, salt to taste
- blanched veggies (used bok choy) & cooked rice
- seasoning:
- 3 tablespoons soy sauce/tamari
- 1/2 tablespoon sugar
- 1 teaspoon white pepper
- 1 teaspoon five-spice powder (adjust accordingly)
- 1/4 cup [60g] cooking wine michiu (sub with dry sherry/veggie broth)
Preparation
In a heated non-stick pan, cook mashed tofu until slightly dry, add 2 tablespoons of oil & continue to stir fry until golden brown & crispy.
Add in mushrooms, shallots, green onions (more oil if needed), then continue to cook until shallots turn translucent & mushrooms are fully cooked through. Add garlic & cook until aromatic.
Season with soy sauce & add in the water. Stir in five-spice powder, white pepper & cooking wine, then continue to cook until the sauce is slightly reduced. Taste test & season accordingly. If you need more sauce, add a little more water here.
Finally, add the cornstarch slurry to thicken the sauce by stirring constantly over low-medium heat.
Serve warm with rice & a side of blanched veggies.
