Tofu and shiitake braised in ginger soy sauce

Fried crispy tofu cubes, chunks of shiitake and vegetables and braised in ginger sauce, dark soy sauce, sweet soy sauce, oyster sauce, Sriracha and sesame oil.

We had it as a side dish but it can be a main course for vegetarians. If you want to go a step farther, yes, you can make it vegan by substituting mushroom oyster sauce.

But before we talk about the sauce, a few notes on the two main ingredients: tofu and shiitake. You’ll need firm tofu for this dish. The shiitake may be fresh or dried and rehydrated. For more about tofu and rehydrating mushrooms, see the two linked posts below.

But why is firm tofu the ideal choice for this dish? Because it has to be cut into cubes and fried until golden and crisp. While it is possible to do the same with soft tofu (see the agedashi recipe), frying soft tofu can be tricky. It’s really up to you, of course, but I really recommend firm tofu for this dish.

Why fry the tofu? Can’t it be braised if unfried? Yes, tofu can be braised without having been fried. But unfried tofu can break easily when tossed and stirred in the pan. Meanwhile, it’ll take a lot of punishment for fried tofu to break and fall apart when mixed with other ingredients. Plus, the crust that forms on the surface during frying gives tofu better texture.

The sauce that the tofu and shiitake are braised in does not require prior cooking. In a bowl, just stir together ginger sauce, dark soy sauce, oyster sauce, sweet soy sauce and sesame seed oil until fully blended.

Once you have fried your tofu and mixed your sauce, the remaining cooking process is a combinanation of sauteeing of braising. Saute shallots, garlic and carrots, add the shiitake and cook for a minute or so.

Dump in the fried tofu, toss a few times, then pour in the sauce.

Lower the heat, cover the pan and braise for about five minutes. Scatter sliced scallions over the braised tofu and shiitake, and serve.