| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 180 | 8g | 2g | 15g |
| sugars | fibre | protein | salt |
| 5g | 3g | 14g | 0.60g |
Why I Love Taiwanese Braised Tofu with Bamboo Shoots
There’s something about Taiwanese Braised Tofu with Bamboo Shoots – a dish so beautifully diverse in flavors, yet so elegantly uncomplicated. As a culinary enthusiast with a culinary heritage that spans across Cuba and Spain, it’s safe to say that my palate is no stranger to good food. But when it comes to uncharted territories of the East, this Taiwanese recipe resonates with me in a profound way.
A Flavor Beyond Borders
It’s the distinctive combination of the firm tofu, the tender bamboo shoots, the fragrant shiitake mushrooms – all bathing in a luscious sauce that’s so wonderfully seasoned it makes every bite an explosion of flavors. It’s umami-rich with a hint of sweetness and a dash of Asian flair that takes me back to my time exploring the bustling food markets of Taipei. Besides, it borrows similar ingredients from my favorite Tofu Bamboo Bean Sprout Stir-Fry, which still holds a special place in my heart and my kitchen.
The Art of Simplicity
The beauty of Braised Tofu with Bamboo Shoots, like any other good Asian dishes, lies in its simplicity. It’s all about playing with key ingredients without overshadowing their natural flair. Much like a well-choreographed dance, where I teach my students to effortlessly glide through rhythm while respecting their individuality. This recipe taught me that there’s as much beauty in simplicity as there is in complexity, and it’s a lesson reflected in every dish I create.
I remember trying a similar dish at Ching He Huang’s restaurant. Her philosophy of preserving the essence of the ingredients, while elevating their flavors, has always been inspiring.
So, whether you enjoy it alone as a comforting home-cooked meal or alongside the fiery Sichuan Prawns for a heartier feast, Taiwanese Braised Tofu with Bamboo Shoots is bound to make a mark. It’s an under-celebrated dish that’s worth more attention, and I hope it brings as much joy to your table as it does to mine.
So that’s it, my love for Braised Tofu with Bamboo Shoots in a nutshell – a recipe that’s more than just food. It encapsulates adventure, discovery, and a humble appreciation for the simplicity that’s often overlooked in our quest for exotic flavors.
What You’ll Need
- 18 oz firm tofu
- 1 cup sliced bamboo shoots
- 1/2 cup dried shiitake mushrooms
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 thumb-size piece of ginger, finely sliced
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine
- 1/2 tablespoon sugar
- 1 cup vegetable broth
- 1 teaspoon cornstarch, diluted in 2 tablespoons cold water
- 2 green onions, chopped
- 1 teaspoon sesame oil
Method
Step One
Start by soaking the dried shiitake mushrooms in warm water until they become soft. Once softened, squeeze out any excess water and slice them. Set them aside.
Step Two
Cut the tofu into 1-inch squares. Set aside.
Step Three
Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and ginger to the pan and fry them until they are fragrant.
Step Four
Add the sliced shiitake mushrooms and bamboo shoots into the pan. Stir fry for a couple of minutes.
Step Five
Next, carefully add the tofu pieces into the pan. Then, add the soy sauce, oyster sauce, rice wine, and sugar. Stir gently to ensure all tofu pieces are coated with the sauce.
Step Six
Add the vegetable broth into the pan. Allow the mixture to simmer over low heat for about 10 minutes, carefully flipping the tofu pieces halfway through.
Step Seven
Slowly pour in the diluted cornstarch while stirring continuously. This will help thicken the sauce. Allow the mixture to cook until the sauce has thickened to your liking.
Step Eight
Sprinkle the chopped green onions and drizzle the sesame oil over the tofu. Give it a gentle stir to combine and remove the pan from the heat.
Step Nine
Serve your Braised Tofu with Bamboo Shoots while hot, ideally with a side of steamed rice. Enjoy!
