Home-style · Vegetarian

Tofu & Mushroom Stew

Name: Tofu & Mushroom Stew
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 350 g firm tofu; 250 g fresh shiitake and oyster mushrooms; 10 g ginger, sliced; 1 tbsp neutral oil; 1 tbsp light soy sauce; 350 ml water; 1 tsp cornstarch; 1 tbsp water for starch

菌菇豆腐煲 · Jūn gū dòu fu bāo

Firm tofu and mixed fresh mushrooms simmered in a light soy broth. Gentle stirring keeps the tofu cubes intact.

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Prep15 min

Cook22 min

Serves2

DifficultyEasy

Tofu & Mushroom Stew — AI-generated dish reference, not a photo — AI-generated dish reference · not a photograph · China Table · AI-generated · Original AI illustration

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Cut ingredients
Drain tofu and cut 2 cm cubes. Clean mushrooms, trim hard stems and cut into bite-size pieces.
02
Sauté mushrooms
Warm oil over medium heat. Add ginger and mushrooms and stir 5–6 minutes until softened.
03
Simmer tofu
Add soy sauce, main water and tofu. Bring to a simmer and cook gently 12–15 minutes until mushrooms are fully cooked and tofu hot through.
04
Thicken lightly
Mix starch with its separate water. Pour in while gently pushing tofu; simmer 1–2 minutes until the broth lightly thickens.