Braised Taiwanese Tofu with Mushrooms and Bamboo Shoots

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft tofu gently braised with earthy mushrooms and crunchy bamboo shoots in a savory soy-based broth, a comforting vegetarian dish. This Chinese-inspired vegetarian recipe, ready in about 50 minutes, pairs firm tofu, cubed, dried shiitake mushrooms, bamboo shoots, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Chinese cuisine 180 cal/serving

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Ingredients

400 g firm tofu, cubed
6 pieces dried shiitake mushrooms
100 g bamboo shoots, sliced
3 tbsp soy sauce
2 cups vegetable broth
1 tbsp ginger, thinly sliced
1 tsp sesame oil
1 tsp cornstarch
2 tbsp water
2 stalks green onions, chopped

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Instructions

Step 1: Soak 6 dried shiitake mushrooms in warm water for 20 minutes until softened. Remove stems and slice mushrooms thinly. Reserve soaking liquid.
Step 2: Heat 1 tsp sesame oil in a deep skillet over medium heat. Add 1 tbsp thinly sliced ginger and sauté for 1 minute until aromatic.
Step 3: Add 400 g cubed firm tofu, 100 g sliced bamboo shoots, and the sliced mushrooms to the skillet. Stir gently to combine.
Step 4: Pour in 2 cups vegetable broth, 3 tbsp soy sauce, and 1/2 cup reserved mushroom soaking liquid. Bring to a boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
Step 5: Mix 1 tsp cornstarch with 2 tbsp water until smooth. Stir the slurry into the skillet and cook for 2-3 minutes until the sauce thickens and coats the tofu.
Step 6: Remove from heat and garnish with 2 chopped green onions. Serve warm with steamed rice or noodles.