Beancurd with Mushrooms

As the weather gets colder, we’re turning away from our old standby, Chilled Beancurd with Soy Sauce, and thinking of warmer dishes. This is a quick tofu dish that exactly suits that purpose and can easily be made vegan. If fresh mushrooms are not available, you can use 6-8 dried shiitakes, rehydrated in hot water for 30 m – the soaking water can be substituted for the broth or water.


  • 1 pkg extra-firm silken tofu (we like Mori-nu brand)
  • 1/2 tsp sea salt
  • 1/2 lb fresh shiitake mushrooms, stems reserved for making broth or stock
  • 2 T light soy sauce
  • 1/2 tsp sugar
  • 1 T Shaoxing cooking wine or dry sherry
  • 1/2 c homemade chicken or vegetable broth or water
  • 1 tsp cornstarch
  • 1 T chicken or vegetable broth or water
  • 1 T cooking oil
  • 2 scallions, roll cut into 1/2″ sections
  • 1 T fresh ginger root, cut into matchsticks
  • sea salt to taste


  1. Cut the beancurd into 3/4″ cubes, then soak in a bowl of cold water mixed with the 1/2 tsp sea salt.
  2. Cut the mushroom caps into 1/2″ strips or into quarters
  3. Combine the soy sauce, sugar, cooking wine, and 1/2 c broth and set aside.
  4. Combine the cornstarch with the 1 T of broth and set aside.
  5. Heat the wok over medium high heat, then add the oil just until it shimmers.
  6. Explode the scallion and ginger just until fragrant, then add the mushrooms, stirfrying until just tender.
  7. Add the soy sauce mixture, and bring to a boil.
  8. Add the beancurd and return to a simmer, just until heated through.
  9. Add the cornstarch mixture, stirring gently 1-2 m or until the starchy taste is cooked out.
  10. Adjust seasoning and serve.

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