Braised Bean Curd With Mushrooms (Firm Tofu)

Firm Tofu Braised Bean Curd with Mushrooms. This dish features ground pork, shiitake mushrooms, dark soy sauce, scallions, and garlic.

Cooking clay pot meals is one of my favorite ways to be warm and cozy throughout the winter months.

Whether I’m cooking bak kut teh, chicken rice, stews, or soups in a clay pot provides an earthy scent to the meal and makes it tastier because it’s served in a clay pot.

Bean curd/firm tofu (marketed in the US as firm tofu in grocery stores) with mushrooms cooked in a clay pot is no exception.

When it comes to clay pot cooking, it’s almost like having a fireplace in your kitchen.

There are several variations on braised tofu that I could share with you. You can experiment with various meats, such as pig, chicken, or fish.

Various other vegetables and mushrooms can be included, such as bok choy and other Chinese vegetables like napa cabbage, dried shiitake mushrooms, and button mushrooms.

Then there’s the sauce, which you may have with or without an egg beaten into it, whether soy sauce or oyster sauce.

As previously said, the alternatives are virtually limitless, and they are all mouthwatering.

My design was more of a haphazard concoction. This is my basic meal because I had no veggies and some ground pork leftover in the fridge.

It was a chilly night outdoors, but this braised bean curd with mushrooms kept my tummy warm and pleasant.

At 218 calories per serving, this recipe is low in calories. The following dishes are great for a quick evening supper.


  • 1 block of bean curd or 1 package of firm tofu
  • Groud pork, 1/8 pound (0.2 kilograms)
  • Soak for 20-30 minutes 5 Shitake Mushrooms
  • 1 sliced scallion stalk
  • 1-teaspoon ABC Kecap Manis Sweet Soy Sauce
  • Oyster sauce: 1 tablespoon
  • As much soy sauce as you’d want
  • One-eighth of a teaspoon
  • 1/4 cups of drinking water
  • 1 teaspoon corn starch in 2 teaspoons of water
  • 1 tsp. of oil
  • 2 minced garlic cloves
  • ●      1 tsp of white pepper.


  1. Pat the bean curd dry with paper towels after slicing it into pieces. Add some oil to a wok or deep fryer and get cooking! Using a paper towel, drain the bean curd after deep-fried until it is golden brown. 
  2. Add 1 tbsp oil to the hot clay pot. Stir-fry the minced garlic in a little oil until fragrant, then add the ground pork and mushrooms, along with the fried bean curd. Cover the clay pot with its lid after adding all ingredients and water. Let it simmer on low heat and stir in the corn starch mixture before serving to make the sauce more substantial. Serve right away with the scallion addition.
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