Braised Bean Curd with Mushrooms (Firm Tofu)

(Chinese recipes, prepare authentic Chinese food now!)

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.

How Many Calories Per Serving?

This recipe is only 218 calories per serving.

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Braised Bean Curd (Firm Tofu) with Mushrooms Recipe

Servings 4 people

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

Calories 218 kcal

Author Bee | Rasa Malaysia

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 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
• 1 dash white pepper

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Directions

1. 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. 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.

Nutrition Facts

Braised Bean Curd (Firm Tofu) with Mushrooms Recipe

Amount Per Serving (4 people)

Calories 218 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g38%

Cholesterol 20mg7%

Sodium 250mg11%

Potassium 135mg4%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 4g4%

Protein 14g28%

Vitamin A 30IU1%

Vitamin C 1.1mg1%

Calcium 130mg13%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: Chinese

Keyword: Braised Bean Curd with Mushrooms