🌱 This tofu dish we have today is a medley of deliciousness that will tantalize your taste buds. Try it now! 🍲✨ Discover a delicious recipe featuring braised tofu, quail eggs, and mushrooms. This savory dish is packed with flavours and easy to make at home.
Tofu lovers, rejoice! Join me on a culinary journey as we discover the tantalizing flavours of braised tofu, quail eggs, and mushrooms. From the crispy fried tofu to the savory sauce, this dish is sure to satisfy your taste buds.
Tofu has always been a favourite ingredient of mine. Not only is it delicious, but it also packs a nutritional punch and is budget friendly. This recipe we have today combines the goodness of tofu with the unique textures and flavours of quail eggs and various mushrooms.
To create this delightful dish, gather firm tofu, dried shiitake mushrooms, straw mushrooms, quail eggs, gailan (Chinese broccoli), chicken stock, oyster sauce, soy sauce, sugar, cornstarch, sesame oil, spring onions, minced ginger, minced garlic, fish sauce, and oil. Rehydrate the shiitake mushrooms, slice them, and set them aside along with the reserved liquid.
The process of making this braised tofu dish involves frying the tofu until golden brown and crispy. Then, a flavourful combination of garlic, ginger, and spring onions is sautéed. The sliced mushrooms are added to the wok, followed by a carefully prepared sauce mixture. Simmering all the ingredients together allows the flavours to meld beautifully, resulting in a savory and satisfying dish.
Braised tofu, quail eggs, and mushrooms offer a delightful combination of textures and flavours. Whether you’re a tofu enthusiast or simply looking for a tasty and nutritious meal, this dish is sure to impress. So, gather your ingredients and embark on a culinary adventure today! Explore the wonders of braised tofu and enjoy the harmony of flavours that this dish brings to your dining table.
2 spring onions, sliced (green and white parts separated)
2 tsp minced ginger
2 cloves garlic, minced
Rehydrate the shiitake mushrooms in 1 cup of boiling water. Once softened, slice them, and set aside, reserving the rehydrating liquid.
In a wok, heat a generous amount of oil and fry the tofu until golden brown and crispy on the edges.
Remove excess oil, leaving about 2 tablespoons in the wok.
Push the tofu to the side and sauté the garlic, ginger, and white parts of the spring onions.
Add the shiitake and straw mushrooms, and stir-fry for a minute.
In a separate bowl, mix soy sauce, oyster sauce, sugar, chicken stock, water from rehydrated mushrooms, and cornstarch until well combined and free of lumps. Pour the mixture into the wok and bring to a boil. Simmer for 5 minutes, adjusting the sauce thickness to your preference by adding water or a cornstarch slurry.
Add the gailan and quail eggs, and simmer for an additional two minutes.
Drizzle sesame oil on top, turn off the heat, and transfer the dish to a serving platter.
Garnish with the green parts of the spring onions and serve.
For Vegetarian version replace oyster sauce and chicken stock with vegetarian options