Braised Taiwanese Tofu with Mushrooms and Bamboo Shoots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) 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

Instructions

  1. Step 1: Soak 6 dried shiitake mushrooms in warm water for 20 minutes until softened. Remove stems and slice mushrooms thinly. Reserve soaking liquid.
  2. 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.
  3. Step 3: Add 400 g cubed firm tofu, 100 g sliced bamboo shoots, and the sliced mushrooms to the skillet. Stir gently to combine.
  4. 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.
  5. 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.
  6. Step 6: Remove from heat and garnish with 2 chopped green onions. Serve warm with steamed rice or noodles.

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Frequently asked questions

How long does Braised Taiwanese Tofu with Mushrooms and Bamboo Shoots take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Taiwanese Tofu with Mushrooms and Bamboo Shoots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu, cubed from drying out.

Can I substitute ingredients in Braised Taiwanese Tofu with Mushrooms and Bamboo Shoots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Taiwanese Tofu with Mushrooms and Bamboo Shoots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Braised Taiwanese Tofu with Mushrooms and Bamboo Shoots vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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