Silken Tofu With Shitake Mushroom
A light, protein-rich vegan dish with savoury umami sauce, perfect for a quick and nutritious meal.
Ingredients
- 3 medium crisp apples cored and diced
- 1/2 lemon juice
- 2 large celery stalks (diced)
- 1/2 cup dark raisins
- 1/4 cup walnuts (finely chopped)
- 1/3 cup tofu mayonnaise
- 1 knob of ginger sliced
- 2 cups vegetable stock
- 12 Chinese dried shiitake mushrooms
- 2 tbsp mushroom soy sauce
- ½ tsp sesame oil
- 1 packet fresh oyster mushrooms
- 250 g fresh silken tofu*
- 3 green onions washed, trimmed and cut into 5cm lengths
Instructions
- Prepare the Shiitake Mushrooms. Soak dried shiitake mushrooms in hot water for 1 hour until softened. Drain and remove the tough stems.
- Make the Umami-Rich Broth. In a pot, heat the master stock with shiitake mushrooms, soy sauce, ginger, and sesame oil. Bring to a boil, then reduce to a gentle simmer for 45 minutes to enhance the flavours.
- Steam the Silken Tofu. Carefully slice the silken tofu into six rectangular pieces and place them on a heatproof plate. Steam over boiling water for 10 minutes or until heated through.
- Finish the Mushroom Sauce. Add green onions to the braised mushrooms and simmer for a few minutes until softened. Stir in the oyster mushrooms and cook for another 2 minutes. Adjust the seasoning with soy sauce for saltiness or a little water if the sauce is too reduced.
Notes
Serving Suggestions and Pairings
This silken tofu with shiitake mushrooms is a light yet flavourful dish that pairs well with a variety of sides. Here are a few ways you can enjoy it with:- Steamed Jasmine Rice: A classic choice that soaks up the savoury mushroom sauce beautifully.
- Garlic Stir-Fried Bok Choy: Adds a fresh, crisp contrast to the soft tofu with a hint of garlic.
- Soba Noodles: A hearty and wholesome pairing that absorbs the umami-rich broth.
- Steamed Vegetables: Keeps the meal balanced with light and nutritious greens.
- Kimchi: Adds a bold, tangy kick that enhances the overall flavour profile.
Tips and Tricks for the Best Silken Tofu
Silken tofu is delicate and absorbs flavours well, But handling it correctly and perfecting the sauce can take this dish to the next level. These tips will help you achieve the best texture and taste:- How to Handle Silken Tofu Without Breaking It: Use a sharp knife to slice it gently and a spatula or spoon to transfer it instead of tongs. Steaming it on a plate prevents unnecessary movement.
- Ways to Enhance the Umami Flavour: Add a dash of mushroom soy sauce, miso paste or a sprinkle of nutritional yeast to deepen the savoury taste. Using dried shiitake mushrooms also intensifies the flavour.
- Adjusting the Sauce for the Perfect Consistency: If the sauce is too thick, add a splash of vegetable broth. If it is too thin, let it simmer longer or use a cornstarch slurry to thicken it slightly.
Frequently Asked Questions: Silken Tofu and Mushroom Recipe
- Can I use firm tofu instead of silken tofu? Yes, but silken tofu has a delicate texture that pairs well with the sauce. If using firm tofu, consider pan-frying it for a crispier texture.
- What can I substitute for shiitake mushrooms? Chinese dried mushrooms have a rich, earthy flavour and silky texture when braised. But you can also use cremini, portobello or button mushrooms. Shiitake has a deep umami flavor, so if substituting, consider adding a splash of mushroom soy sauce or miso.
- Is this recipe gluten-free? Yes, if you use tamari or coconut aminos instead of soy sauce.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. Avoid freezing as silken tofu may change texture.
- Can I add protein to this dish? Absolutely! You can add edamame, seitan or tempeh for extra protein.
- Where can I find silken tofus? Silken tofu can be found in the refrigerated section of Asian grocers and at some supermarkets.