Braised Silken Tofu with Shiitake Mushrooms and Bok Choy in Ginger-Soy Reduction
Silken tofu is cubed and served in a ginger-garlic soy reduction, thickened with cornstarch and flavored with sesame oil and white pepper.
- 400 g silken tofu
- 250 g shiitake mushrooms
- 300 g bok choy
- 30 g fresh ginger
- 4 whole garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 200 ml vegetable stock
- 2 tsp sesame oil
- 8 g cornstarch
- 2 whole spring onions
- 2 g white pepper
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Add to a shopping listHow the shopping list works →- Step 1
Drain tofu and cut into 2cm cubes. Pat dry with kitchen paper.
- Step 2
Slice shiitake mushrooms into 5mm thickness. Cut bok choy in half lengthwise.
- Step 3
Peel and slice ginger into thin matchsticks. Mince garlic.
- Step 4
In a small bowl, whisk together soy sauce, rice vinegar, vegetable stock, and cornstarch until smooth.
- Step 5
Heat sesame oil in a large shallow pan or wok over medium-high heat.
- Step 6
Add ginger and garlic, stir-fry for 30 seconds until fragrant.
- Step 7
Add mushrooms and cook for 3 minutes, stirring occasionally, until they release moisture and begin to soften.
- Step 8
Gently add tofu cubes and toss carefully to coat in oil without breaking them.
- Step 9
Pour in the soy-stock mixture and bring to a gentle simmer.
- Step 10
Reduce heat to medium and simmer for 8 minutes, gently stirring occasionally.
- Step 11
Add bok choy and simmer for a further 4 minutes until tender and tofu is heated through.
- Step 12
Season with white pepper to taste.
- Step 13
Transfer to serving bowls and garnish with sliced spring onions.
- Step 14
Serve immediately with steamed jasmine rice.
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