Tofu With Black Mushroom & Vegetables Recipe

Press and cut tofu

Drain the firm tofu and press it between paper towels or a clean kitchen towel with a weight on top for 15–20 minutes to remove excess water. Cut the pressed tofu into 3/4–1 inch cubes.

Marinate and coat

In a bowl combine 1.5 tbs light soy sauce, 0.5 tbs sesame oil, 1 tbs cornstarch, 0.5 tsp kosher salt and 1/4 tsp white pepper. Gently toss the tofu cubes in the marinade until evenly coated. Let sit 10 minutes while preparing other components.

Soak mushrooms

Place dried black mushrooms in a bowl and pour 2 cups hot (not boiling) water over them. Soak 20–30 minutes until fully rehydrated and soft.

Prepare mushrooms

Reserve 1/4 cup of the soaking liquid, then drain mushrooms. Squeeze out excess water and trim tough stems. Slice or tear larger mushrooms into 1/2–1 inch pieces.

Prep vegetables

Peel and julienne the carrot to make about 1 cup. Separate bok choy leaves and rinse well; cut larger stalks into 1-inch pieces. Core and thinly slice half a red bell pepper to make 1/2 cup. Trim and slice green onions on a diagonal into 1-inch pieces, keeping white and green parts separate.

Make the sauce

In a small bowl whisk together 2 tbs oyster sauce, 1 tbs light soy sauce, 1 tsp rice wine, 1/2 tsp sugar and 1/2 cup water or the reserved mushroom soaking liquid. In a separate tiny bowl mix 1 tsp cornstarch with 1 tbs cold water to make a slurry; set both aside.

Mince aromatics

Peel and finely mince 3 garlic cloves and 1 tbs fresh ginger (or equivalent jarred). Keep nearby for quick use.

Pan-fry tofu (option 1) — crisp exterior

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbs neutral oil. When oil is hot and shimmering, add tofu cubes in a single layer (work in batches if necessary). Fry without moving for 3–4 minutes until golden, then turn and brown other sides, about 6–8 minutes total. Remove tofu to a plate lined with paper towel.

Alternative: Bake tofu (option 2)

If you prefer less oil, preheat oven to 425°F (220°C). Place marinated tofu on a parchment-lined sheet, spray or brush lightly with oil, and roast 20–25 minutes, turning once, until crisp and golden.

Cook aromatics and vegetables

Wipe the skillet clean if needed and return to medium-high heat. Add 1 tbs oil. When hot, add minced garlic and ginger and the white parts of the green onions; stir-fry 20–30 seconds until fragrant but not browned. Add carrots and bell pepper and stir-fry 1–2 minutes. Add bok choy stalks and sliced mushrooms; stir-fry another 2–3 minutes until vegetables begin to tenderize but remain crisp.

Combine tofu and sauce

Return the fried or baked tofu to the pan. Stir the prepared sauce again (the cornstarch may have settled) and pour into the skillet. Stir gently to coat ingredients. Bring to a simmer and then stir in the cornstarch slurry to thicken the sauce. Cook 1–2 minutes until sauce is glossy and coats the tofu and vegetables.

Finish and season

Turn off heat and stir in 1/2 tsp toasted sesame oil, 1/8 tsp white pepper and 1/4 tsp salt (adjust to taste). Add the green onion greens and toss briefly to combine.

Transfer the tofu with black mushrooms and vegetables to a serving platter. Serve immediately with steamed rice or noodles.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water to loosen sauce.