Soft, silky tofu with tender chicken and mushrooms in a rich sauce. This dish is the ultimate comfort food! Warm, savory, and full of flavour, it’s perfect for cozy nights at home. #SilkenTofuCasserole #ComfortFood. This silken tofu braised in chicken and mushroom sauce is a Chinese casserole-style dish that offers creamy tofu, tender chicken, and rich umami flavours.
If you’re looking for a dish that wraps you in warmth and comfort, Silken Tofu Braised in Chicken and Mushroom Sauce is just what you need. This home-style Chinese casserole is the very definition of cozy, bubbling goodness. Traditionally served in a clay pot, it’s a simple dish that brings together tender chicken, earthy mushrooms, and the star of the show – silky, custard-like tofu – all swimming in a flavourful sauce. It’s like a hug for your soul, especially when paired with a steaming bowl of rice.
While casseroles in the Western sense are slow-cooked in the oven, Chinese casseroles (or “bao zai” dishes) are stewed slowly in earthenware pots on the stove. They cook relatively quickly compared to Western casseroles, yet still provide that same comfort. Though the clay pot is traditional, you can absolutely cook this dish in a wok first before transferring it to a serving dish – as I often do.
The real beauty of this dish lies in the delicate balance of flavours and textures. Silken tofu may seem like an unassuming ingredient, but it’s truly the star here. Its soft, jelly-like consistency absorbs the savory sauce, while the tender pieces of chicken and mushrooms add substance and depth to each bite. And once that silken tofu breaks apart into your rice, mixing with the sauce, it’s pure heaven on a plate.
What’s the Deal with Tofu? For those unfamiliar, tofu comes in a variety of textures, and each type has its own special place in the kitchen. Firm tofu is great for grilling or stir-frying because it holds its shape well, making it the go-to for more robust dishes. Soft tofu, with its high water content, is best suited for blending into smoothies, soups, and even vegan desserts. But silken tofu? That’s where the magic happens. Silken tofu has the smoothest texture – it’s creamy, delicate, and almost custard-like. This is why it’s perfect for dishes like this one, where its soft texture contrasts beautifully with the chicken and mushrooms.
A word of caution – make sure to use silken tofu for this recipe. Regular firm or soft tofu won’t give you the same melt-in-your-mouth experience. Silken tofu’s delicate nature allows it to absorb the flavours of the sauce while maintaining that silky consistency, making every bite pure bliss.
Memories from Hong Kong. For me, this dish brings back fond memories of living in Hong Kong. During the colder months, this kind of casserole was a go-to meal. Whether I grabbed it from a quick-service restaurant or a bustling Dai Pai Dong (those iconic open-air food stalls), it never failed to deliver a sense of warmth and comfort. Each spoonful felt like it was made with love, warming me up from the inside out on chilly days. It’s that kind of soul-soothing experience that I try to recreate with this recipe.
The Ingredients and Process The dish is relatively straightforward, with silken tofu, chicken, and mushrooms as the main players. The chicken is tender and cooked just long enough to soak up the sauce, while the mushrooms add an earthy depth that complements the umami flavour of the dish. Silken tofu rounds everything out with its luxurious texture.
The key to getting this dish right is to let the sauce simmer long enough to bring all the flavours together. The sauce itself is rich yet simple, made from chicken stock, soy sauce, oyster sauce, and aromatics like garlic and ginger. As the tofu soaks up all that goodness, you’re left with a dish that’s comforting, flavourful, and downright satisfying.
If you’re like me and enjoy dishes that offer simple yet impactful flavours, this casserole is a must-try. It’s a comforting, warm dish that brings together the delicate nature of silken tofu with hearty ingredients like chicken and mushrooms. Plus, it’s incredibly easy to make and perfect for a cozy night in.
This silken tofu braised in chicken and mushroom sauce is a Chinese casserole-style dish that offers creamy tofu, tender chicken, and rich umami flavours.
In the same pan, add a bit more oil. Stir-fry the sliced ginger and the white parts of the spring onions for 15 seconds. Add Shaoxing wine and toss in the rehydrated shiitake mushrooms. Stir-fry for another 30 seconds.
Pour the prepared sauce mixture into the pan and bring to a boil. Gently add the cooked chicken and cubed silken tofu, stirring gently to avoid breaking the tofu. Bring the mixture back to a boil. Sprinkle the green parts of the spring onions on top, cover, and reduce the heat to a simmer. Let it cook for 10 minutes.
Uncover the pan and increase the heat to high, bringing the mixture to a boil. Stir in the frozen peas.
Prepare the cornstarch slurry by mixing cornstarch and water, then slowly stir it into the pan to thicken the sauce. Season with white ground pepper and salt if needed.
Once the sauce has thickened, transfer the tofu and chicken mixture to a clay pot then serve.
This may not be exactly my kind of recipe as I prefer my tofu only super firm and crisp, but I must admit the overall combination of flavours sounds great!
Looks delicious, Raymund! I’m definitely going to give this a try when I get back from my travels. I love silken tofu and am always looking for new ways to prepare it.
Your marinade is perfect and I simply cannot get enough of your fabulous sauce. I also really liked your suggestion for preparing this in the wok. So easy!
As much as we both love tofu, I don’t think either of us has ever had silken tofu. This looks so good and comforting, and I look forward to making it in the next couple of weeks.
This is great! It’s like a chicken and tofu stew!
This may not be exactly my kind of recipe as I prefer my tofu only super firm and crisp, but I must admit the overall combination of flavours sounds great!
Looks delicious, Raymund! I’m definitely going to give this a try when I get back from my travels. I love silken tofu and am always looking for new ways to prepare it.
Your marinade is perfect and I simply cannot get enough of your fabulous sauce. I also really liked your suggestion for preparing this in the wok. So easy!
this sounds great Raymund. Did you live in hong kong for long? Oh that rhymes:=)
cheers
sherry
As much as we both love tofu, I don’t think either of us has ever had silken tofu. This looks so good and comforting, and I look forward to making it in the next couple of weeks.