Embarking on a culinary journey with my braised tofu and vegetable casserole feels like a vibrant symphony of flavors coming together in perfect harmony—think of it as your kitchen’s response to the ultimate feel-good playlist.
I love crafting Cantonese home-style recipes, and my Braised Tofu Casserole is a nourishing delight I’m excited to share. Featuring firm tofu and shiitake mushrooms, this dish combines flavors and textures harmoniously.
The addition of colorful veggies like red and green bell peppers not only boosts its nutritional value but also its visual appeal. I think the blend of light and dark soy sauces, along with a hint of sesame oil, elevates the aromatics of ginger and garlic beautifully.
Cantonese Home Style Braised Tofu Casserole Recipe Ingredients
- Firm Tofu: High in protein, contains calcium and iron, great plant-based option.
- Shiitake Mushrooms: Rich in B vitamins, supports immune health, adds umami flavor.
- Carrot: High in beta-carotene, good for vision, adds natural sweetness.
- Bell Peppers: Excellent vitamin C source, adds color and crunch, boosts immune system.
- Garlic: Contains allicin, known for its antimicrobial and heart health properties.
- Ginger: Aids digestion, has anti-inflammatory properties, adds warmth to dishes.
- Sesame Oil: Adds nutty flavor, contains healthy monounsaturated fats.
Cantonese Home Style Braised Tofu Casserole Recipe Ingredient Quantities
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- 400g firm tofu, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 200g shiitake mushrooms, sliced
- 1 large carrot, peeled and sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 100ml vegetable stock or water
- 2 spring onions, chopped
- Salt, to taste
- Freshly ground white pepper, to taste
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How to Make this Cantonese Home Style Braised Tofu Casserole Recipe
1. Prepare the Tofu: Pat the tofu cubes dry with paper towels to remove excess moisture. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and fry until golden on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté Aromatics: In a large skillet or wok, heat the remaining 1 tablespoon of vegetable oil and the sesame oil over medium heat. Add the minced garlic and sliced ginger and stir-fry for about 30 seconds until fragrant.
3. Cook Vegetables: Add the sliced shiitake mushrooms, carrot, and bell peppers to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.
4. Combine Sauces: Pour in the light soy sauce, dark soy sauce, and oyster sauce. Sprinkle with sugar, and stir well to coat the vegetables.
5. Add Stock: Pour in the vegetable stock or water, stirring to combine. Bring the mixture to a simmer.
6. Thicken Sauce: Stir the cornstarch mixture to recombine and add it to the skillet. Stir continuously until the sauce thickens, about 1-2 minutes.
7. Add Tofu: Gently add the fried tofu cubes back into the skillet, stirring carefully to coat the tofu with the sauce while preventing breakage.
8. Season to Taste: Taste the casserole and add salt and freshly ground white pepper to your preference.
9. Simmer: Lower the heat and let the casserole simmer for another 2-3 minutes to allow the flavors to meld together.
10. Garnish and Serve: Remove from heat, garnish with chopped spring onions, and serve the braised tofu casserole hot with steamed rice. Enjoy!
Cantonese Home Style Braised Tofu Casserole Recipe Equipment Needed
1. Non-stick pan
2. Large skillet or wok
3. Paper towels
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Mixing bowl
9. Spatula or wooden spoon
10. Serving dish or plate
FAQ
- Q: Can I use a different type of tofu?
A: Yes, while firm tofu is recommended for its texture, you can use medium or extra-firm tofu, but the consistency and cooking time may vary. - Q: What can I use as a substitute for oyster sauce?
A: You can substitute with vegetarian oyster sauce or mushroom sauce for a similar umami flavor. - Q: Can this dish be prepared in advance?
A: Yes, you can prepare the dish a day in advance. It often tastes better after the flavors have melded overnight in the refrigerator. - Q: How can I make this dish spicier?
A: To add heat, include sliced chili peppers or a dash of chili oil when adding the ginger and garlic. - Q: Is there a gluten-free version of this recipe?
A: To make it gluten-free, use tamari or gluten-free soy sauce and ensure the oyster sauce used is also gluten-free. - Q: Can I add other vegetables?
A: Absolutely! Vegetables like snow peas, broccoli, or baby corn can be great additions. Just adjust the cooking time to ensure they are cooked properly.
Cantonese Home Style Braised Tofu Casserole Recipe Substitutions and Variations
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- Firm tofu could be substituted with extra-firm tofu for a denser texture.
- Sesame oil can be replaced with peanut oil for a different, nutty flavor.
- Shiitake mushrooms can be swapped with button mushrooms or portobello mushrooms if needed.
- Oyster sauce can be substituted with vegetarian oyster sauce or hoisin sauce for a vegetarian option.
- Vegetable stock can be replaced with chicken stock for a non-vegetarian version.
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Pro Tips
1. Press the Tofu: Before cutting the tofu, press it for 15-20 minutes to remove more moisture. This will help the tofu absorb flavors better and become crispier when fried.
2. Mushroom Preparation: If using dried shiitake mushrooms, soak them in warm water for about 20-30 minutes until rehydrated and tender. The soaking water can be strained and used as part of your vegetable stock for extra flavor.
3. Uniform Veggie Slicing: Slice the vegetables into uniform sizes to ensure even cooking. This will also give a more aesthetically pleasing presentation.
4. Control the Heat: Maintain a high heat during stir-frying for better caramelization of vegetables and tofu. However, reduce to medium when adding sauces to prevent burning.
5. Double-check Seasoning: Double-check the balance of flavors before serving. You can adjust sweetness or saltiness by adding more sugar or soy sauce as needed. This ensures the dish matches your taste preference perfectly.
Cantonese Home Style Braised Tofu Casserole Recipe
My favorite Cantonese Home Style Braised Tofu Casserole Recipe
Equipment Needed:
1. Non-stick pan
2. Large skillet or wok
3. Paper towels
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
8. Mixing bowl
9. Spatula or wooden spoon
10. Serving dish or plate
Ingredients:
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- 400g firm tofu, cut into bite-sized cubes
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 200g shiitake mushrooms, sliced
- 1 large carrot, peeled and sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, sliced
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 100ml vegetable stock or water
- 2 spring onions, chopped
- Salt, to taste
- Freshly ground white pepper, to taste
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Instructions:
1. Prepare the Tofu: Pat the tofu cubes dry with paper towels to remove excess moisture. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu cubes and fry until golden on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté Aromatics: In a large skillet or wok, heat the remaining 1 tablespoon of vegetable oil and the sesame oil over medium heat. Add the minced garlic and sliced ginger and stir-fry for about 30 seconds until fragrant.
3. Cook Vegetables: Add the sliced shiitake mushrooms, carrot, and bell peppers to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.
4. Combine Sauces: Pour in the light soy sauce, dark soy sauce, and oyster sauce. Sprinkle with sugar, and stir well to coat the vegetables.
5. Add Stock: Pour in the vegetable stock or water, stirring to combine. Bring the mixture to a simmer.
6. Thicken Sauce: Stir the cornstarch mixture to recombine and add it to the skillet. Stir continuously until the sauce thickens, about 1-2 minutes.
7. Add Tofu: Gently add the fried tofu cubes back into the skillet, stirring carefully to coat the tofu with the sauce while preventing breakage.
8. Season to Taste: Taste the casserole and add salt and freshly ground white pepper to your preference.
9. Simmer: Lower the heat and let the casserole simmer for another 2-3 minutes to allow the flavors to meld together.
10. Garnish and Serve: Remove from heat, garnish with chopped spring onions, and serve the braised tofu casserole hot with steamed rice. Enjoy!
