Shiitake Tofu recipe served on a plate, by Koriente
Jul 14 2026
Restaurants›Koriente›Shiitake Tofu Recipe

Shiitake Tofu Recipe

Inspired by Koriente
Time45m
Serves3

Make Shiitake Tofu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinated Tofu

Shiitake & Vegetables

Sauce

To Finish & Garnish

Method

Marinated Tofu

  1. 1

    Press and cube tofu

    Drain the extra-firm tofu and press for 15–30 minutes to remove excess water. Once pressed, cut tofu into 3/4–1-inch cubes.

  2. 2

    Make marinade

    In a medium bowl combine 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic and 1 tbs maple syrup (or honey). Whisk to combine.

  3. 3

    Marinate and coat

    Place the tofu cubes in the marinade and gently toss to coat. Let sit 10–20 minutes (or up to 1 hour refrigerated) to absorb flavor. Just before cooking, sprinkle 2 tbs cornstarch over the tofu and gently toss so each cube gets a light, even coating.

  4. 4

    Pan-fry tofu

    Heat 2 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu in a single layer (work in batches if necessary). Fry without moving for 2–3 minutes per side until golden and crisp, turning to brown all sides (about 8–10 minutes total). Remove browned tofu to a plate lined with paper towel and keep warm.

Shiitake & Vegetables

  1. 5

    Prepare mushrooms and aromatics

    Trim shiitake stems and slice caps if needed. Thinly slice the shallot/onion and bell pepper (or prepare snap peas).

  2. 6

    Sauté aromatics

    In the same skillet used for tofu (wipe out excess oil, leaving a thin film), add 1 tbs neutral oil and 1 tsp sesame oil over medium heat. Add sliced shallot and cook 1–2 minutes until translucent. Add 1 tsp minced garlic and 1 tsp grated ginger and cook 30 seconds until fragrant.

  3. 7

    Cook shiitake and vegetables

    Add sliced shiitake mushrooms and bell pepper. Cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 4–6 minutes. Add chopped spinach or bok choy and cook until wilted, about 1–2 minutes.

Sauce

  1. 8

    Combine sauce ingredients

    While vegetables cook, whisk together 2 tbs low-sodium soy sauce, 1 tbs oyster or mushroom sauce (if using), 1 tbs vegetable broth or water, 1 tsp mirin (optional) and 1/4 tsp crushed red pepper flakes in a small bowl.

  2. 9

    Make slurry

    In a separate small cup, stir 1 tsp cornstarch into 1 tbs cold water until dissolved to create a slurry.

  3. 10

    Finish sauce in pan

    Pour the sauce mixture into the skillet with the vegetables and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook 30–60 seconds until sauce thickens and becomes glossy.

Combine & Finish

  1. 11

    Return tofu to pan

    Gently add the crispy tofu back to the skillet and toss to coat with the shiitake-vegetable sauce, cooking 1–2 minutes so the tofu reheats and absorbs sauce flavors.

  2. 12

    Adjust seasoning

    Taste and adjust seasoning with a pinch of salt or an extra 1 tsp soy sauce if needed, and more red pepper flakes for heat if desired.

  3. 13

    Garnish and serve

    Transfer shiitake tofu to a serving dish. Sprinkle toasted sesame seeds, sliced scallions and cilantro over the top. Serve with lime wedges on the side and steamed rice or noodles.

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