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Braised Mushroom, Chestnut & Tofu Bowl



  • 16oz firm tofu, drained well & cut into triangular shapes⁣⁣
  • 3 slices ginger⁣⁣
  • 3 cloves skin-on garlic⁣⁣
  • 5 caps of dried mushrooms, softened & drained⁣⁣
  • 1/4 cup bamboo shoot⁣⁣
  • 1/4 cup raw red skin peanuts, boiled until slightly tender, then rinsed with water & drained⁣⁣
  • 1/4 cup roasted chestnuts⁣⁣
  • 1 1/2 cups veggie stock⁣⁣
  • 3 stalks scallions, chopped⁣⁣
  • Optional: oil, toasted sesame oil, white pepper, salt to taste, cornstarch slurry


  • 2 tablespoons stir fry sauce
  • 2 tablespoon soy sauce
  • 1/2 tablespoon dark soy sauce⁣⁣


  1. ⁣Pan fry tofu triangles in a heated non-stick pan with 2 teaspoons oil until golden brown on each side. Then, season with salt & set aside.⁣⁣
  2. In a heated pot with 1 tablespoon oil, sauté ginger & garlic until fragrant. Add mushrooms & stir fry for 1 min until aromatic.⁣⁣
  3. Add in the rest of the ingredients, except scallions (add tofu last) along with the veggie stock, sauce & a few shakes of white pepper. Place a lid over & bring mixture to boil. Turn heat to low-med & let simmer until sauce is slightly reduced. ⁣⁣
  4. Taste & season with more salt, if needed. For a thicker sauce, swirl in the cornstarch slurry before turning off the heat.
  5. Garnish with scallions, a drizzle of toasted sesame oil, & serve warm with rice.⁣⁣


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