This tofu recipe is pure comfort, savory and flavorful with a range of satisfying textures. It was inspired by a tofu dish at Penang Malaysian & Thai Cuisine, a chain restaurant that first opened its doors in Queens, New York. There the restaurant serves a platter of deep-fried tofu rectangles with vegetables, all smothered in a thick Chinese-style white sauce with delicate flecks of egg. Our take on it uses the convenience of packaged tofu puffs found in the refrigerated or freezer section of some Asian grocery stores: Cubes or triangles of tofu that have been deep-fried, resulting in a light, porous texture. You can add them directly to the dish — no frying or special preparation necessary. They will absorb tons of sauce and develop a wonderfully meaty, chewy texture.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 dried shitake mushrooms
- 1 tablespoon Chinese light soy sauce (not low-sodium)
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons chicken bouillon powder
- Kosher salt
- 1/2 teaspoon sugar
- 2 pinches ground white pepper
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon minced ginger
- One 5-ounce package tofu puffs
- 3 cups 1 1/2-inch-wide slices Napa cabbage
- 1/2 cup snow peas, strings removed
- 1 large egg, lightly beaten
- 1/2 teaspoon toasted sesame oil
- Cooked rice, for serving
Instructions
- Cover the mushrooms with 2 cups boiling water in a medium bowl. Place a small plate or bowl on top to keep the mushrooms submerged. Let sit until softened, about 30 minutes. Drain, then trim off the tough, woody stems and cut the caps into thick slices.
- Meanwhile, mix the sauce ingredients: Stir 3 cups water with the soy sauce, oyster sauce, bouillon powder, 1 teaspoon salt, sugar and white pepper in a medium bowl. Combine the cornstarch with 6 tablespoons cold water in a smaller bowl and stir to combine. Set aside.
- Heat the oil in a large high-sided skillet or wok over medium heat. Add the garlic and ginger and stir for about 30 seconds. Add the sauce mixture, tofu puffs, cabbage and sliced mushrooms. Increase the heat and bring to a boil, pressing down on the tofu puffs with a wooden spoon or spatula so that they soften and absorb the sauce.
- Reduce the heat so the sauce just simmers. Add the snow peas and cook for 1 minute, continuing to press on the tofu. Give the cornstarch mixture another stir and pour it into the pan. Stir and cook until the sauce thickens to a smooth gravy. Remove the pan from the heat and drizzle in the beaten egg, then stir immediately to develop small strands of cooked egg. Stir in the sesame oil. Transfer the mixture to a shallow serving bowl and serve with rice.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 141 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 31 mg |
| Sodium | 373 mg |
| Serving Size | 1 of 6 servings |
| Calories | 141 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 31 mg |
| Sodium | 373 mg |
Reviews
So comforting!! I’ve been making this as a weeknight staple on repeat.