- Introduction
Zhejiang-style Braised Tofu with Mushrooms and Bamboo Shoots is a classic dish from the Zhejiang cuisine, which is one of the eight major cuisines in China. This dish is renowned for its delicate balance of flavors and textures. The tofu is soft and tender, while the mushrooms add a rich umami flavor and the bamboo shoots bring a crisp, refreshing element to the dish. The braising process infuses all the ingredients with a savory sauce that highlights the natural flavors of each component.
- Ingredients
- 400 grams of firm tofu, cut into cubes
- 200 grams of fresh mushrooms (shiitake or enoki), sliced
- 150 grams of bamboo shoots, thinly sliced
- 3 tablespoons of soy sauce
- 2 tablespoons of rice wine
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 2 cloves of garlic, minced
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- 2 tablespoons of vegetable oil
- 2 cups of chicken broth
- Garnish: chopped green onions and sesame seeds
- Preparation
Before starting, make sure all your ingredients are prepped and ready. Rinse the tofu under cold water and pat it dry with paper towels. Slice the mushrooms and bamboo shoots as specified. In a small bowl, mix together the soy sauce, rice wine, sugar, salt, and white pepper. Set aside.
- Cooking Process
Step 1: Blanching the Ingredients
Begin by blanching the tofu cubes in boiling water for about 2 minutes. This step helps remove any excess beaniness and makes the tofu more resilient to overcooking later on. Drain the tofu and set it aside.
Step 2: Sautéing the Aromatics
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic, as it will impart a bitter taste to the dish.
Step 3: Adding the Mushrooms and Bamboo Shoots
Add the sliced mushrooms and bamboo shoots to the skillet. Stir-fry for about 2-3 minutes until they are slightly softened. This step enhances their natural flavors and reduces any excess moisture.
Step 4: Incorporating the Tofu
Next, add the blanched tofu cubes to the skillet. Gently stir to combine all the ingredients without breaking the tofu. Cook for another 2 minutes to allow the tofu to absorb some of the flavors from the mushrooms and bamboo shoots.
Step 5: Creating the Sauce
Pour the soy sauce mixture over the ingredients in the skillet. Stir well to ensure everything is evenly coated. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together.
Step 6: Thickening the Sauce
Gradually pour the cornstarch slurry into the skillet, stirring continuously to prevent lumps from forming. Continue cooking for another 2-3 minutes until the sauce thickens and becomes glossy. Adjust the seasoning if necessary, adding more soy sauce, sugar, or salt to taste.
Step 7: Finishing Touches
Once the sauce has reached the desired consistency, turn off the heat. Drizzle with the remaining tablespoon of vegetable oil for added shine and flavor. Garnish with chopped green onions and sesame seeds before serving.
- Serving Suggestions
Zhejiang-style Braised Tofu with Mushrooms and Bamboo Shoots pairs exceptionally well with steamed rice or noodles. It can also be served alongside other vegetable dishes or used as a topping for rice bowls. For a complete meal, consider adding a side of stir-fried greens or a light soup.
- Nutritional Information
| Nutritional Information (per serving) | |
| Calories | Approximately 280 kcal |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 0mg |
| Sodium | 700mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Protein | 15g |
- Tips and Variations
Tips:
- To achieve the best texture for the tofu, use firm tofu instead of silken or extra-firm varieties. Firm tofu holds its shape better during cooking and absorbs flavors more effectively.
- If you prefer a richer sauce, you can substitute half of the chicken broth with cream. However, this will alter the traditional Zhejiang flavor profile.
- For a gluten-free version, replace the soy sauce with tamari or coconut aminos.
Variations:
- For a more robust flavor, add a teaspoon of chili paste or dried red chili flakes to the soy sauce mixture.
- Incorporate other vegetables such as carrots, bell peppers, or spinach for added color and nutrients.
- Experiment with different types of mushrooms, like oyster or cremini, to vary the texture and flavor profile of the dish.
- Conclusion
Zhejiang-style Braised Tofu with Mushrooms and Bamboo Shoots is a versatile and comforting dish that showcases the elegance of Zhejiang cuisine. Its harmonious blend of flavors and textures makes it a favorite among food enthusiasts. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe offers an opportunity to explore the nuances of Chinese culinary traditions. Enjoy crafting this dish and savor the delightful flavors it brings to your table.
