Braised Tofu with Chicken and Shiitake Mushrooms

This is a delicious home-style Chinese tofu dish which I adapted from a recipe by the amazing foodie family at www.woksoflife.com. Their dish is called Chicken & Soft Tofu Casserole https://thewoksoflife.com/chicken-soft-tofu-casserole/. The main changes I made was to double their recipe, use an assortment of fresh mushrooms (including fresh shiitakes, oyster mushrooms and king trumpet mushrooms) rather than dried shiitakes, and add extra oyster sauce and sesame oil. I also braised the tofu and reserved sautéed chicken for about 10 minutes in the sauce before thickening it (their version called for thickening the sauce before adding the tofu and chicken). So good with steamed white rice!

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, trimmed of fat & cut into 1" dice

2 tbsp. water

2 tsp. cornstarch

2 tsp. vegetable oil

1 tbsp. oyster sauce

2 tbsp. cornstarch mixed with 2 tbsp. water (slurry)

1 lb. fresh shiitakes and/or assorted mushrooms (e.g., oyster, king trumpet, etc.)*

*Ok to substitute with 8-10 dried shiitakes, reconstituted in hot water

2 lbs. soft tofu, cut into 1" cubes

SAUCE:

2 cups water

1 tbsp. Totole chicken powder or other chicken base

1 tsp. sugar

4 tbsp. oyster sauce

2 tbsp. soy sauce

1 tbsp. dark soy sauce

2 tsp. sesame oil

4 slices ginger

6 scallions, sliced along the bias (separate white and green parts)

6 cloves garlic, sliced

2 tbsp. Shaoxing wine

2/3 cup frozen peas

1. Trim and dice the chicken and place into a bowl; mix with 2 tbsp. water, 2 tsp. cornstarch, 2 tsp. vegetable oil, and 1 tbsp. oyster sauce. Cover and set aside for 20 minutes (if longer, place in the refrigerator until ready to use).

2. Combine the sauce ingredients together in a bowl or measuring cup; set aside.

3. Stir together 2 tbsp. water and 2 tbsp. cornstarch for the slurry in a small bowl; set aside.

4. Remove the stems from the fresh or reconstituted dried shiitakes and slice the caps; if also using other fresh mushrooms, cut them into slices; set aside.

5. Heat your wok or large saute pan over high heat until almost smoking. Add 2 tbsp. vegetable oil (I use grape seed oil, which has a high smoking point). Add the marinated chicken and saute for about 1 minute, stirring occasionally, until the chicken is just cooked through; remove to a bowl and set aside.

 6. Add  1 tbsp. of oil to the same pan and add the sliced ginger and the whites of the scallions; stir fry for 15-20 seconds over high heat. Add the Shaoxing wine and then toss in the sliced mushrooms; stir-fry for about 30 seconds or until the mushrooms have softened.

7. Add the sauce mixture and bring to a boil; add the reserved chicken and cubed tofu. Stir gently to combine. Bring to a boil, sprinkle the remaining scallion greens over the top, cover and reduce to a simmer. Simmer for 10 minutes.

8. Remove the cover and turn heat up to high; bring mixture to a boil. Add the frozen peas. Stir in the cornstarch slurry and stir gently until the sauce has thickened (should take about 10-15 seconds).

9. Pour the tofu mixture into a clay pot for serving. 

Saute the marinated chicken in 2 tbsp. oil until just cooked through; remove & set aside.

Add 1 tbsp. oil to the same wok and saute the scallion whites and ginger.

Add the sliced garlic, toss briefly, and add the Shaoxing wine.

Add the sliced mushrooms and cook until softened.

Add the sauce and bring to a boil.

Add the reserved cooked chicken and cubed tofu; bring to a boil.

Top with remaining sliced scallion greens, cover, and simmer for 10 minutes.

Add the frozen peas.

Bring to a boil and add cornstarch slurry; cook for 10-15 seconds until sauce has thickened.

Pour into a clay pot and serve with steamed white rice.