This dish of Chinese tofu with oyster mushrooms tastes like steamed sea bass with ginger and spring onion. Mild and full of flavour. The oyster mushrooms give this dish a strong bite.

Velvety soft tofu that tastes like Chinese steamed sea bass with ginger and spring onion

To use a decadent fish dish as a bait to get you to the modest tofu. Actually bad of me, I better tell you about the versatility of tofu. It’s available in all sorts of textures, from very firm to silky The latter in the west mainly described as “swampy” or ”soggy” (that might not be an actual translation from Dutch but hopefully you get the point). And about the taste of tofu, it is so neutral that you can give it all the flavours you want. You can fry it, bake it in the pan and also bake it in the oven. I really love tofu!

“In Asia, tofu is not seen as a meat substitute. It is eaten in combination with meat because tofu gratefully absorbs the juices from the meat and gives the dish a nice contrast in texture.”

Texture

This recipe will be a vegan tofu dish. I have combined silky soft Chinese tofu with firm oyster mushrooms. The contrast of meaty oyster mushrooms and the melt-in-your-mouth-so-soft tofu is almost reminiscent of the traditional meat-tofu combination in Asian cuisine. I will introduce that in another post.

Taste

The oyster mushrooms are not steamed but briefly fried so that they remain tasty. Steaming together with the tofu will make the fungi taste too watery. The seasoning in this recipe is the fried spring onion and ginger with cooking wine and soy sauce. These are the same as those of a steamed Chinese-style sea bass. Roasted nori is added as a garnish for a salty and fishy flavour.

Eat steamed rice and short-cooked leafy vegetables with a dash of oyster sauce. Click for a vegan variant with shiitake.

ingredients for the silken tofu. Oyster mushroom, ginger, onion, spring onion

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Chinese Tofu With Oyster Mushrooms And Ginger

Velvety (silken) soft tofu that tastes like Chinese steamed sea bass with ginger and spring onion. Mild and full of flavour. The oyster mushrooms give this dish a strong bite.

  • Author: Kamwoj
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Vegan, main course
  • Method: steaming and stir-frying
  • Cuisine: Chinese
Scale

Ingredients

  • 1 block of silken tofu of 300 grams 1
  • Few pinches salt
  • 200 g oyster mushrooms, torn into strips
  • Thin slices of carrot, optional 2
  • 25 g shallots, finely chopped
  • 5 g peeled ginger, finely chopped
  • 1 spring onion, finely chopped
  • Small ready-to-eat nori sheets 3

Sauce/ marinade:

  • ½ tsp Chinese cooking wine or dry sherry
  • 2 tsp vegan “oyster sauce” 4
  • 1 tsp soy sauce 5
  • ½ tsp sesame oil

Extra requirements:

Steam pan or microwave

Instructions

  1. Place the (drained) tofu on a heat-resistant plate. Pat dry with clean tea towel. Sprinkle a little salt over the tofu. Let stand for 10 minutes.
  2. Mix all ingredients of the marinade.
  3. Steam the tofu for 5 minutes in a steam pan, steam oven or microwave. The easiest way is to heat up in the microwave for 5 minutes at 75-80% power. Never at full power to prevent the delicate tofu from exploding. After steaming, drain off excess liquid.
  4. Spread half of the marinade over the tofu. Keep the tofu warm under aluminum foil.
  5. Heat the frying pan over medium heat. Heat 1 tablespoon of oil in the pan and fry the shallots until they are glassy. Now add the ginger. As soon as the ginger starts to smell (goes very quickly), turn up the heat and add the oyster mushrooms and the optional carrot. Continue to stir for 3 minutes or until the mushrooms are just cooked.
  6. Add the second half of the marinade and the chopped spring onion. Bake for another minute and turn off the heat.
  7. Carefully place the tofu on a dish or plate and spoon the fried oyster mushrooms over it.
  8. Tear the toasted nori into small pieces and garnish over the dish.

Notes

  1. You can replace Silken tofu with a slightly firmer tofu. But the silky texture in combination with the oyster mushrooms makes this dish very special. You can buy Silken tofu at a Asian grocery shop in the cooling department.
  2. The carrot is tasty but I mainly used it for decoration. If you do not have a cut-out form, cut your carrot in diagonal, thin slices or into strings with approximately the same length as the oyster mushrooms.
  3. You can also use non-roasted nori for this dish.
  4. Buy vegan “oyster sauce” at the Asian grocery shop. Or make it yourself, see my recipe for a vegan alternative to oyster sauce.
  5. Gluten-free: use tamari instead of soy sauce and my recipe for homemade oyster sauce. If you don’t have time to make your own oyster sauce, replace the 2 tsp oyster sauce in this recipe with 1 tsp soy sauce and ½ tsp sugar.

Keywords: vegetarian, vegan, silken tofu, oyster mushroom, main course, not spicy, mild, Chinese

 

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