Braised Tofu and Mushrooms

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Serves: 4


  • 2 tablespoon oil
  • 2 inch ginger (Indonesian: jahe), peeled and cut into matchsticks
  • 3 cloves garlic (Indonesian: bawang putih), minced
  • 2 scallions (Indonesian: daun bawang), cut into 1 inch sections
  • 1 tablespoon chili bean sauce (Chinese: dou ban jiang)
  • 1 block of firm tofu (about 300 gram), cut into bite size pieces
  • 100 gram wood ear mushroom (Indonesian: jamur kuping), thinly sliced
  • 100 gram oyster mushroom (Indonesian: jamur tiram), tear into small pieces
  • 2 tablespoon soy sauce
  • 2 tablespoon Shaoxing wine
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 1/2 cup water
  • 1/2 tablespoon corn starch + 1 tablespoon water
  • Garnish
  • scallion ribbons (Indonesian: daun bawang)
  • coriander leaves (Indonesian: daun ketumbar)


  1. Heat oil in a frying pan and sauté ginger, garlic, and scallion until fragrant. About 3 minutes.
  2. Add chili bean sauce into the pan, stir for another minute.
  3. Add tofu, wood ear mushroom, and oyster mushroom into the pan. Season with Shaoxing wine, soy sauce, salt, sugar, and ground white pepper. Stir until everything is mixed well.
  4. Pour water, stir, and bring to a boil. Reduce heat and simmer for 5 minutes. Thicken the sauce with corn starch liquid.
  5. Turn off heat, transfer to a serving plate and garnish with scallion ribbons and coriander leaves. Serve immediately with steamed white rice.

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