Tofu with mushrooms is a classic Cantonese home-cooked dish that I’ve been enjoying since childhood. It’s simple, comforting, and always goes perfectly with a bowl of steamed rice.

Like many traditional Chinese dishes, every household has its own version. Some keep it vegetarian, while others add meat for extra flavor. In my version, I like to include minced chicken to make it a little more substantial without overpowering the natural taste of tofu and mushrooms.

What makes this dish so popular is how well the ingredients absorb flavor. Tofu has a mild, neutral taste but soaks up sauces beautifully. Mushrooms do the same—they take in all the savory goodness of the braising sauce, making every bite rich and satisfying.

In this recipe, I’ll share my home-style Cantonese method so you can easily recreate this comforting dish in your own kitchen.

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1. Choosing the Right Tofu (Bean Curd)

Choosing the right tofu is important for this braised tofu with mushrooms recipe. For the best result, I recommend using firm tofu or extra-firm tofu because they hold their shape well during frying and braising.

Soft tofu, also known as silken tofu, is much more delicate and tends to break apart easily once stirred in the wok. While silken tofu is excellent for steaming or serving with soy sauce, it is less suitable for this type of braised dish.

Some grocery stores sell pre-fried tofu, which is very convenient and works perfectly for this recipe. If you can find it, you can skip the frying step entirely. Otherwise, regular firm tofu works just as well.

After removing the tofu from the packaging, drain away the excess liquid and pat it dry with a paper towel or clean kitchen cloth. Then cut it into bite-sized cubes. Since tofu contains a lot of moisture, I usually let it sit for a few minutes and pat it dry again before frying.

Should You Fry the Tofu First?

Frying the tofu before braising helps create a slightly firm outer layer that prevents it from breaking apart during cooking. It also gives the tofu a better texture and allows it to absorb the sauce more effectively.

Some recipes coat the tofu with cornstarch before frying, but I usually skip this step. As long as the tofu is dry enough, it will naturally form a light crust when fried. In fact, tofu coated with cornstarch can sometimes stick to the pan unless you use a non-stick surface or a deep fryer.

2. What types of mushrooms are suitable?

I combine different mushrooms in my recipe, including fresh Shitake mushrooms, king oyster mushrooms, and Shimeiji mushrooms. These are the commonly available mushrooms in Malaysia, but you can choose any type available where you live. Button mushrooms, Chinese dried shiitake mushrooms, and portobello mushrooms are all suitable.

Why Mushrooms Pair So Well with Tofu

Tofu and mushrooms are a classic combination in Chinese cooking because both ingredients absorb flavor exceptionally well.

Mushrooms naturally contain umami, the savory taste often associated with meat-based dishes. When cooked together with tofu in a rich Cantonese-style sauce, the mushrooms enhance the overall depth of flavor while the tofu absorbs all the seasoning like a sponge.

This combination creates a dish that feels hearty and satisfying even though it uses very simple ingredients.

3. What Type of Meat Can You Use Besides Chicken?

I use chicken for this recipe, but you can choose any meat. While pork is typically used in Chinese cooking, chicken is more universally acceptable.

The challenge with chicken breast is that it contains less fat, making it prone to dryness and toughness if overcooked. To address this, I recommend adding more oil and cornstarch to the chicken to marinate and cook it for a shorter time.

Turn it into a vegetarian dish: One way to make this dish vegetarian is by omitting the meat and using vegetarian oyster sauce instead of the regular oyster sauce. I will also include bamboo shoots and snow peas.

4. What ingredients are required besides tofu, chicken, and mushrooms?

• Adding some crunchy vegetables with vibrant colors will brighten up the color of the dish. These vegetables will also contrast with the soft tofu and mushrooms.
• If you prefer spicy food, add some chopped red chilies. Alternatively, you could opt for multi-colored bell peppers if you prefer a milder taste.
• Besides that, you could also include green peas, baby corn, and water chestnuts in your dish.
• Finally, prepare some green onions and red chilies to garnish before serving.

5. Seasonings and Aromatics for Braised Tofu

I use ginger and garlic as the primary aromatics for this tofu and mushrooms recipe. Slice the ginger thinly and sauté until it turns light brown to bring out its flavor; this helps to infuse the flavor of ginger into the oil, which is eventually absorbed by the mushrooms and tofu. As for the garlic, you can either use chopped garlic to sauté with the ginger or sprinkle fried garlic on top of the dish before serving. 

Standard Cantonese seasonings such as light soy sauce, dark soy sauce, ground pepper, sesame oil, Chinese wine (optional), and oyster sauce are used in this recipe. 

6. How to Cook Braised Tofu with Mushrooms and Minced Chicken

Now that all the ingredients are prepared, let’s move on to the cooking process. Although this is a simple home-style Cantonese dish, cooking the ingredients in the correct order helps maintain their texture and flavor.

The entire process can be divided into a few easy stages.

a. Preparation and fry the tofu

1. Marinate the chicken breast meat with salt, light soy sauce, vegetable oil, and cornstarch for 10 minutes. 
2. Cut the fresh shiitake mushrooms into strips, king oyster mushrooms into batons, and remove the root section of the enoki mushrooms. 
3. Also, cut the bell peppers into thin strips and prepare the chopped garlic and ginger slices. 
4. Remove the firm tofu from the packaging and place it on a dry cloth to remove the excess water. Cut them into one-inch cubes and then place them again on the dry cloth to remove any water. 
5. Heat sufficient vegetable oil until it reaches medium-high heat, then deep fry the tofu until golden brown on both sides. Remove the tofu and place it on a kitchen towel to absorb the excess oil.

b. The rest of the steps

1. Fry the ginger slices with vegetable oil in the wok over low to medium heat. Halfway through frying the ginger, add the chopped garlic and continue frying until the garlic and ginger turn light brown. 
2. Then, add the minced chicken meat and stir-fry with the garlic and ginger until fully cooked. Remove the chicken from the wok and set it aside. The purpose of removing the chicken is not to stir fry it further with other ingredients to avoid it from turning dry and tough.
3. Add oil to the wok and stir-fry the mushrooms for about 4 minutes. Add the water.
4. Add the light soy sauce, sesame oil, Shaoxing wine, salt, oyster sauce, and ground white pepper as listed in the recipe. Consider premixing these ingredients in advance in a small bowl. 
5. Once done, return the chicken and fried tofu pieces to the wok. Mix with all the other ingredients and be careful not to break them.
6. Add the bell peppers. 
7. Do a taste test to decide if you need to adjust the flavor. 
8. Dish it out and transfer it to a serving plate. I transfer it to a clay pot to serve as claypot tofu with mushrooms, which is meant for better presentation.
9. Garnish with green onion (spring onion) and chili to serve.

Frequently Asked Questions

Can I use soft tofu instead of firm tofu?

Yes, but soft tofu (silken tofu) is much more delicate and can break apart easily during stir-frying and braising. If you prefer using soft tofu, handle it gently and avoid excessive stirring. For beginners, firm tofu or extra firm tofu is the better choice.

Can I make this dish vegetarian?

Absolutely. Simply omit the minced chicken and replace the regular oyster sauce with vegetarian oyster sauce. You can also add extra vegetables such as snow peas, baby corn, bamboo shoots, or carrots to make the dish more substantial.

Can I prepare this dish in advance?

Yes. In fact, the flavor often improves after resting because the tofu and mushrooms continue to absorb the sauce over time. This makes it a good make-ahead dish for busy weekdays.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

How do I reheat braised tofu with mushrooms?

Reheat the dish gently over low heat on the stovetop or in the microwave until warmed through. Since tofu tends to absorb more sauce during storage, you may need to add a small amount of water while reheating to loosen the sauce.

Avoid reheating over high heat for too long, as the tofu may become tough and the chicken can dry out.

What should I serve with braised tofu and mushrooms?

This dish is best served hot with steamed white rice. It also pairs well with simple vegetable side dishes such as stir-fried greens, blanched bok choy, or Chinese broccoli.

More delicious tofu recipes for you.

• Kung Pao Tofu is a vegetarian version of the famous Kung Pao Chicken dish. It’s an excellent choice for vegetarians who crave the Kung Pao flavor. 
• Silken tofu topped with soy sauce and fried shallot is a simple dish popular in nearly all Cantonese households. The aroma of the fried shallot complements the soft texture of the tofu, making it a perfect choice to serve with white rice.