Braised Tofu with Chicken, Shiitake Mushrooms & Oyster Sauce
- camissonia
- Oct 15
- 1 min read
This is a delicious home-style Chinese tofu dish which I adapted from a recipe by the amazing foodie family at www.woksoflife.com. Their dish is called Chicken & Soft Tofu Casserole https://thewoksoflife.com/chicken-soft-tofu-casserole/. The main changes I made was to double their recipe, use an assortment of fresh mushrooms (including fresh shiitakes, oyster mushrooms and king trumpet mushrooms) rather than dried shiitakes, and add extra oyster sauce and sesame oil. I also braised the tofu and sautéed chicken for about 10 minutes in the sauce before thickening it (their version called for thickening the sauce before adding the tofu and chicken). So good with steamed white rice!
1
Note on the sauce:
*Totole Chicken Powder is available in most Asian markets and on Amazon. Feel free to substitute with another granulated or powdered chicken bouillon.
Notes
1
Trim and dice the chicken and place into a bowl. Add 1 tsp baking soda and 3 tbsp water; mix well to combine, cover with plastic wrap, and refrigerate for 30 minutes (this will tenderize the chicken). Remove the chicken to a colander and rinse well with water. Place into a bowl and pat dry with paper towels.
2
Add the marinade ingredients (2 tbsp water, 2 tsp cornstarch, 2 tsp vegetable oil, and 1 tbsp oyster sauce) to the chicken and mix well to combine. Cover with plastic wrap and refrigerate for 30 minutes up to an hour until ready to use.
3
Combine the sauce ingredients together in a bowl or measuring cup; set aside.
4
Heat your wok or large sauté pan over high heat until almost smoking. Add 2 tbsp vegetable oil (I use grape seed oil, which has a high smoking point) to the pan. Add the marinated chicken and sauté for about 1 minute, stirring occasionally, until the chicken is just cooked through; remove to a bowl and set aside.
5
Add 1 tbsp of oil to the same pan and add the sliced ginger and the whites of the scallions; stir fry for 15-20 seconds over high heat. Add the Shaoxing wine and then toss in the sliced mushrooms; stir fry for about 30 seconds or until the mushrooms have softened.
6
Add the sauce mixture and bring to a boil; add the reserved chicken and cubed tofu. Stir gently to combine; bring to a boil, sprinkle the remaining scallion greens over the top, cover and reduce to a simmer. Simmer for 10 minutes.
7
Remove the cover and turn heat up to high; bring mixture to a boil. Add the frozen peas. Stir in the cornstarch slurry and stir gently until the sauce has thickened (should take about 10-15 seconds).
8
Pour the tofu mixture into a clay pot or large bowl for serving.
Instructions
1 lb boneless skinless chicken thighs trimmed & cut into 1" dice
1 tsp baking soda
3 tbsp water
2 tbsp water
2 tsp cornstarch
2 tsp vegetable oil
1 tbsp oyster sauce
Marinade
16 oz sliced fresh shiitake and/or oyster and other assorted mushrooms
4 slices fresh ginger
6 scallions sliced along the bias with green & white parts separated
6 cloves garlic sliced
Two 16-oz boxes soft tofu
2 cups water
1 tbsp Totole chicken powder*
1 tsp sugar
4 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
2 tsp sesame oil
Sauce
2 tbsp Shaohsing wine
2/3 cup frozen peas
2 tbsp cornstarch
3 tbsp water
Cornstarch Slurry
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Braised Tofu with Chicken, Shiitake Mushrooms & Oyster Sauce
Prep Time
30 min
Cooking Time
20 min
Rest Time
0
Total Time
50 min
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