as ruled by mom: braised tofu and mushroom

by Chen

“Start cooking tofu in COLD base.”

“You need more salt than you think to bring out the flavor.”

“Add ginger.”

“Eat hot.”

braised tofu and mushroom
Makes 4 servings

1 package (14 oz) firm tofu, drained and cut into 1/2 inch cubes
8 oz button mushrooms, cleaned and quartered
1 tsp minced fresh ginger
1 tsp vegetable oil
1 1/4 cup low-sodium chicken broth
1 tsp soy sauce

1 tbsp cornstarch
2 tbsp water

salt and WHITE pepper

Add oil and ginger to a large saute pan over medium heat. When the ginger starts sizzeling, add mushrooms to the pan along with a generous pinch of salt. Stir occasionally until mushrooms turn brown and begin to release their juice, about 5-7 minutes.

Pour in chicken broth. Add tofu cubes and stir in soy sauce. Turn the heat to medium-high and bring the mixture to a boil. Then turn the heat to medium-low. Cover and cook for another 15 minutes or until the mushrooms are tender.

Uncover and turn the heat to medium-high. Adjust salt to taste. Cook until the liquid reduced to 1/4 (barely cover the bottom of the pan). Whisk cornstarch and water together and add into the pan. Add white pepper to taste. Once the sauce is bubbling and thickened, which takes less than 1 minutes. Turn off the heat. Serve hot.