Braised tofu with mushrooms

Firm tofu braised with shiitake and wood ear in a light sauce: everyday plant protein from the home repertoire.

Ingredients (2 servings)

• 400 g firm tofu, cubed Tofu
• 6 shiitake mushrooms, sliced Shiitake mushroom
• A handful of rehydrated wood ear Wood ear fungus
• 1 scallion, ginger, and 1 tablespoon soy sauce Scallion Fresh ginger Soy sauce
• 1 cup water or stock and 1 teaspoon cornstarch

Preparation

1. Lightly brown the tofu in a little oil and set aside.
2. Stir-fry ginger and mushrooms 3 minutes; add the wood ear.
3. Return the tofu with soy sauce and stock; braise gently 10 minutes.
4. Thicken with the dissolved cornstarch and finish with scallion.

Traditional reading

Tofu is described as cool and moist, mushrooms as neutral and umami; brief braising is the technique that "warms" the dish without losing lightness.

Variations

• Add peas or carrot for color and sweetness.
• With sesame paste in the sauce it becomes a richer winter version.

Precautions

Allergens: soy. Soak wood ear cold and refrigerated, and cook shiitake thoroughly.