Description

Ingredients

• Tofu and vegetables 🌿 soy Original: Tofu and vegetables 🌿
• 🧈 400 g firm tofu (14 oz) soy Original: 🧈 400 g firm tofu (14 oz)
• 🍄 180 g shiitake mushrooms, sliced (6.3 oz) Original: 🍄 180 g shiitake mushrooms, sliced (6.3 oz)
• 🥬 250 g bok choy, halved or quartered (8.8 oz) Original: 🥬 250 g bok choy, halved or quartered (8.8 oz)
• 🧅 80 g onion, thinly sliced (⅔ cup / 2.8 oz) Original: 🧅 80 g onion, thinly sliced (⅔ cup / 2.8 oz)
• 🧄 12 g garlic, finely chopped (3 cloves / 0.42 oz) Original: 🧄 12 g garlic, finely chopped (3 cloves / 0.42 oz)
• 🫚 12 g fresh ginger, finely grated (1 tbsp / 0.42 oz) Original: 🫚 12 g fresh ginger, finely grated (1 tbsp / 0.42 oz)
• 🌻 30 ml neutral oil (2 tbsp / 1 fl oz) Original: 🌻 30 ml neutral oil (2 tbsp / 1 fl oz)
• Sauce 🥢
• 🥢 45 ml light soy sauce (3 tbsp / 1.5 fl oz) glutensoy Original: 🥢 45 ml light soy sauce (3 tbsp / 1.5 fl oz)
• 🍶 15 ml dark soy sauce (1 tbsp / 0.5 fl oz) glutensoy Original: 🍶 15 ml dark soy sauce (1 tbsp / 0.5 fl oz)
• 🍬 10 g brown sugar (2 tsp / 0.35 oz) Original: 🍬 10 g brown sugar (2 tsp / 0.35 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz) sesame Original: 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 💧 180 ml vegetable stock or water (¾ cup / 6 fl oz) Original: 💧 180 ml vegetable stock or water (¾ cup / 6 fl oz)
• 🌽 10 g cornstarch (1 tbsp / 0.35 oz) Original: 🌽 10 g cornstarch (1 tbsp / 0.35 oz)
• 💧 15 ml cold water (1 tbsp / 0.5 fl oz) Original: 💧 15 ml cold water (1 tbsp / 0.5 fl oz)
• For finishing ✨
• 🧅 10 g spring onion, finely sliced (2 tbsp / 0.35 oz) Original: 🧅 10 g spring onion, finely sliced (2 tbsp / 0.35 oz)
• ⚪ 5 g white sesame seeds (1 tsp / 0.18 oz) sesame Original: ⚪ 5 g white sesame seeds (1 tsp / 0.18 oz)
• 🌶️ chili oil, optional for serving

Preparation

• Press and cut the tofu 🧈 Pat the tofu dry, wrap it in kitchen paper, and press it gently for 15 min to remove excess moisture. Cut into medium cubes so it keeps its shape while braising and absorbs more sauce. ✨
• Mix the sauce 🥢 In a bowl, stir together the light soy sauce, dark soy sauce, brown sugar, sesame oil, and stock. In a small separate cup, mix the cornstarch with the cold water until smooth so it is ready to thicken the sauce later. 🌽
• Brown the tofu 🔥 Heat the neutral oil in a wide pan or wok over medium heat. Add the tofu and cook for 6–8 min, turning carefully, until lightly golden on several sides. Lift it out onto a plate and keep aside. 🥄
• Cook the aromatics and mushrooms 🍄 In the same pan, add the onion, garlic, ginger, and shiitake mushrooms. Stir-fry for 4–5 min until the mushrooms soften, the onion turns glossy, and the pan smells deeply savory and fragrant. 🧄
• Build the braise 🥬 Pour in the sauce mixture and bring it to a gentle simmer. Return the tofu to the pan, add the bok choy, cover loosely, and cook for 5–6 min until the greens are tender but still vibrant. 🌿
• Thicken and finish ✨ Stir the cornstarch slurry again, then pour it into the pan while stirring gently. Cook for 1–2 min until the sauce turns glossy and lightly thickened around the tofu and vegetables. Finish with spring onion, sesame seeds, and a few drops of chili oil if using. 🥢

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