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Easy Vietnamese Braised Tofu & Mushrooms: 27-Minute Recipe

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This quick and easy Vietnamese braised tofu and mushrooms is a deeply savory, umami-packed weeknight dinner that comes together in just 27 minutes. Silky tofu and meaty mushrooms are braised in a glossy, rich sauce, perfect served over jasmine rice.

Ingredients

Scale
  • 14 oz (400g) extra-firm tofu, pressed and cubed
  • 8 oz (225g) cremini or shiitake mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 tablespoons neutral oil (avocado or canola)
  • 3 tablespoons soy sauce (low-sodium if desired)
  • 1 tablespoon dark soy sauce (optional)
  • 1 tablespoon brown sugar, packed
  • 1 cup (240ml) vegetable broth, low-sodium
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (for garnish)
  • Fresh cilantro sprigs (for garnish)

Instructions

  1. Press and cube the tofu: Open the tofu block and drain the water. Wrap it in a clean kitchen towel or paper towels. Place a heavy pan on top and let it sit for 5 minutes. Cut into 1-inch cubes.
  2. Prepare the mushrooms and aromatics: Clean mushrooms with a damp paper towel, slice into ¼-inch pieces. Mince garlic and thinly slice shallot.
  3. Make the braising sauce: In a small bowl, whisk together soy sauce, dark soy sauce (if using), brown sugar, vegetable broth, and rice vinegar until sugar is mostly dissolved.
  4. Sear the tofu: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons neutral oil. Once shimmering, add tofu cubes in a single layer. Sear undisturbed for 2-3 minutes until golden brown. Flip and sear other side for 2 minutes. Transfer to a plate.
  5. Sauté aromatics and mushrooms: Reduce heat to medium. Add shallot and cook 1 minute. Add garlic and cook 30 seconds. Add mushrooms, spread in an even layer, cook undisturbed 2 minutes, then stir. Cook another minute until tender and browned.
  6. Combine and braise: Return tofu to pan. Whisk sauce again, pour over tofu and mushrooms. Stir gently. Bring to a gentle simmer, reduce heat to low, cover, and braise for 5 minutes.
  7. Finish and thicken: Remove lid, increase heat to medium-high. Let sauce bubble and reduce for about 2 minutes until slightly thickened and glossy.
  8. Final touches: Remove from heat. Drizzle sesame oil over top and stir gently. Taste and adjust seasoning if needed.
  9. Serve immediately: Spoon over steamed jasmine rice or rice noodles. Garnish with green onions, sesame seeds, and cilantro.

Notes

For best texture, use extra-firm tofu and press it for at least 5 minutes. Don’t skip searing the tofu—it creates a golden crust. Let mushrooms brown without stirring too much for deeper flavor. Adjust sauce to taste: add more soy sauce for saltiness, more sugar for sweetness, or chili garlic sauce for heat. This dish tastes even better the next day as flavors meld.

Nutrition

Keywords: Vietnamese braised tofu, tofu and mushrooms, quick vegan dinner, easy tofu recipe, 27-minute meal, weeknight dinner, plant-based, umami

Find it online: https://emacrave.com/easy-vietnamese-braised-tofu-and-mushrooms-27-minute-recipe/