A MEAL YOU CAN MAKE

Tofu and mushroom braise

Golden tofu, juicy mushrooms and greens in a light, glossy sauce.

About 40 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~526 kcal · 26g protein · 63g carbohydrate · 21g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Drain tofu and pat it dry before cutting. Prepare mushrooms, greens, garlic and ginger. Mix cornflour with a small splash of water.

  2. Heat the rice

    Pan-heat rice following the packet, adding a splash of water as directed. Transfer the steaming rice to a covered bowl.

  3. Brown tofu and mushrooms

    Warm oil over medium-high heat. Brown the tofu on two sides, working in batches for four portions. Add mushrooms and stir until lightly browned. Add garlic and ginger for the last minute.

  4. Braise gently

    Add soy sauce, remaining water and pak choi. Bring to a gentle simmer and partially cover. Keep the tofu pieces intact; follow their packet cooking time if longer.

  5. Thicken the sauce

    Stir and add the cornflour mixture. Turn gently until the sauce boils and lightly coats the tofu; loosen with water if too thick.

  6. Check and serve

    Check tofu is hot through and pak choi tender. Serve over rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 25 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Chinese-inspired · vegetarian brown sauce. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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