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Braised Bean Curd with Mushrooms (Firm Tofu)

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Firm Tofu with Mushrooms - ground pork, shiitake mushrooms, dark soy sauce, scallion, garlic | rasamalaysia.com

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This time of year when the days are short and the nights are cold, I turn to claypot cooking for warmth and comfort. Be it claypot bak kut teh, claypot chicken rice, stews, or soups, claypot somehow adds that earthy aroma to the dish I cook and make the food a lot more appealing just because it’s cooked and served in a claypot. This claypot full of braised bean curd/firm tofu (in the US, bean curd is marketed as firm tofu at the grocery stores) with mushrooms is no exception. In a way, claypot cooking is like a fireplace; it gives you that warm cozy feeling…

I have many recipes to share when it comes to braised tofu–there are just endless possibilities. You can play with the different protein, be it pork, chicken, or seafood. You can also throw in different vegetables and mushrooms you like–napa cabbage, carrots, bok choy, dried shitake mushrooms, button mushrooms, enoki, and the list goes on. And then there is the sauce: soy sauce, oyster sauce, with beaten egg, or without it. As I said earlier, endless possibilities and all delicious.

My creation was a bit spontaneous. I had some leftover ground pork but no vegetables in the fridge, so this is my simple dish. Oh yeah, this braised bean curd with mushrooms made my stomach all warm and cozy, despite a cold night outside…

Rasa Malaysia Suggested Menus This braised bean curd (firm tofu) with mushrooms would go well with

  1. Stir-fried Brussels Sprouts with Dried Sole Fish
  2. Pork Rib and Lotus Root Soup
  3. Assam Pedas Fish (Malaysian Spicy Fish Curry)

For more menu ideas, please click here for Rasa Malaysia Recipe Index.

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Recipe: Braised Bean Curd (Firm Tofu) with Mushrooms

Firm Tofu with Mushrooms - ground pork, shiitake mushrooms, dark soy sauce, scallion, garlic.

Ingredients

  • 1 box firm tofu or 1 block bean curd
  • 1/4 pound groud pork
  • 5 shitake mushrooms soaked in warm water for 20-30 minutes
  • 1 stalk scallion chopped
  • 1 tablespoon sweet dark soy sauce ABC Kecap Manis
  • 1/2 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1/8 teaspoon sugar
  • 1/4 cup water
  • 2 tablespoons water + 1 teaspoon corn starch
  • 1 tablespoon oil
  • 2 cloves garlic finely hopped
  • A dash of white pepper

Instructions

  1. Cut the bean curd into pieces and pat dry with paper towels. Heat up your wok or deep fryer and add oil. Deep fry the bean curd until light to golden brown, dish out and drain with paper towels. Set aside.
  2. Heat up the claypot and add 1 tablespoon of oil. Stir-fry the chopped garlic until aromatic and toss in the ground pork, do a quick stir before adding the mushrooms and the fried bean curd. Add all seasonings and water and cover the claypot with its cover. Lower the heat to low and let it braise for 15 minutes. Before serving, add in the corn starch mixture to thicken the sauce. Toss in the chopped scallion and serve immediately.

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43 COMMENTS... read them below or add one

  1. Oooh, that’s one thing I don’t have (well – actually, that’s one of many things I don’t have) a claypot! I love that dish and it looks incredibly delicious in the photo. Yum. You’re right, it’s perfect for a cold evening. That is serious comfort food. :) Beautiful.

    Reply

  3. Hi, it’s way cool you’re sharing these homey dishes to the entire world! I recently got converted to be a claypot user cos my boyfriend has two of them, one smaller one, i use to make steam rice for two, and the bigger one for anything like soup, stews… and right now my version of chicken nasi briyani is keeping warm and moist inside while I go for a run and back for dinner later :)

    Reply

  8. Looks wonderfully warming. Have added ‘ABC Kecap Manis’ and a claypot to my never ending shopping list now. :-) I hope I can find both these things in an Asian store.

    Reply

  9. That dish looks restaurant-quality. But I bet it tastes even better.

    If I go out to eat and get claypot, it’s usually with beef tendon or with seafood. Tendon and squid just call out to be braised in this way.

    Reply

  10. Every time I see clay pots in my Asian grocery, I’m so tempted to buy one, but I really don’t know how to cook with it. This recipe is a great start!

    Reply

  11. Hi RM! your claypot tofu looks so delish! I love tofu dishes of any kind and this is really making me hungry!

    Reply

  12. This looks really good! I have always wondered about clay pots. How do you cook with them? Do you place them directly on the stoves burner?

    Reply

  13. yum! What a great idea. I used as similar recipe base before and make braised siew yoke with mushrooms instead. Can’t wait to try this as well. Thanks for sharing.

    Reply

  14. It’s seriously great when you cook them in claypots; I always liked it better in claypots..keep em’ warm!:D
    I really love the mushrooms and beancurd; without the pork (that’s just my picky self:p)

    Reply

  16. Haven’t been over for awhile, so sorry! But what a nice meal of clay pot bean curd and mushrooms to greet me! Yums! :D

    Reply

  21. I don’t have a claypot! And the winter in Taiwan is not as cold as in the US.

    You just inspired me to try this since the ingredients are so simple and the combination with tofu can be so forgiving. Just in time for me, esp when I’m still trying to find ingredients in the supermarket here in Taiwan (the choices for ingredients are not as great as in the US, IMO).

    Reply

  24. RM – I love claypot cooking and your photo is making me hungry! What is more comforting than tofu made this way? You’ve inspired me to pick up my claypot.

    And thank you for all your good work with Menu for Hope. I think it’s going to be another successful year.

    Reply

  25. Ohhh I love this!! Tofu and mushrooms are two of my favorite food. I’m bookmarking this and will try it very soon. Thanks!

    Reply

  27. I made your braised bean curd with mushrooms after I bought the claypot and they are so divine! Your breaised bean curd with mushrooms recipe is definitely a keeper.

    Reply

  28. Rasa M, you are such a genious. I found your blog by accident (when I was searching for beef rendang recipe via google), but you’ve got all the Chinese recipes that I wanted. And I liked the fact that the ingredients are easy to find… oh I think my partner will love me even more when I surprise him with his favourite Chinese food at home.

    Reply

  29. I didn’t cook this with the claypot but it still taste superb yummy. Especially on a cold day.. I love it

    Reply

  31. This looks absolutely amazing!!! When living in Amsterdam I often visited a Japanese restaurant and always had this dish aswell with stuffed trout and gyosa’s….even thinking of it makes my innerself crave!!! Will make it this comming monday!! And also I want to say: I ADORE your site!!!

    Reply

  32. I quite enjoy your website, but this is the first time I have tried one of your recipes. I lived in China for a while and have started cooking without animal products, and am about to have a Lunar New Year’s party, so I need to expand my repertoire and chose your braised tofu recipe (minus the flavorful pork and kecap manis). This is also the first time I’ve fried tofu, and mine did not fry up golden even after a long time. I did more than pat the water out; I pushed down fairly hard with the cloths. Could you suggest how to improve the frying? I was using canola oil which has not been treated to increase the smokepoint.

    Reply

  33. I was looking for a tofu recipe and I stumbled upon your website. And OMG! You have an awesome site and recipes! Plus, I just tried this tofu recipe today and it was delicious. Easy to make too! Thanks a lot!!! :)

    p.s. come check out my site when you are free. :P

    Reply

  35. I am wondering, what’s the difference if it is made in a claypot or a regular pot? Wanting to know if I should invest in a claypot because this recipe is delicious even when I use a regular pot :)

    Reply

  36. I just made this and it was super delicious.! It’s quick, simple and easy. The only thing I changed was swapping the firm tofu for soft tofu.

    Reply

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