Five-Spice Braised Shiitake and Tofu
Tofu and shiitake braised in a dark five-spice broth until they have drunk the sauce, which is exactly why it improves overnight.
Why it works
A braise is the ideal make-ahead method for tofu, because the thing that ruins stored tofu is drying out and here it sits in liquid absorbing more of it. Shiitake mushrooms contribute both flavour and substance: they carry beta-glucans studied for immune signalling, and they are one of the few plant foods that provide vitamin D when they have seen daylight. The dried ones are worth using over fresh, since the soaking liquid is the most concentrated flavour in the dish and goes straight into the braise. Five-spice carries star anise and cinnamon, both dense in polyphenols. The whole thing is deeper on day two, once the tofu has finished absorbing the sauce.
Mushroom beta-glucans have laboratory and early clinical work on immune signalling. Soy foods have trial support for LDL reduction and favourable cardiometabolic markers in cohorts.
Ingredients
- 450 g firm tofu, cut into thick slabs
- 40 g dried shiitake mushrooms
- 400 ml boiling water, for soaking
- 3 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 2 tsp five-spice powder
- 1 tbsp grated ginger
- 4 garlic cloves, sliced
- 2 star anise
- 1 tbsp neutral oil, and spring onions to finish
Method
- Soak the shiitake in the boiling water for twenty minutes. Keep every drop of the soaking liquid; it is the backbone of the braise.
- Pat the tofu very dry and brown it in the oil on both sides, then set aside.
- Fry the ginger, garlic, and five-spice for thirty seconds until fragrant.
- Add the mushrooms, their strained soaking liquid, the soy, vinegar, and star anise. Return the tofu, and simmer gently uncovered for 25 minutes, turning the tofu once, until the sauce has reduced and darkened.
- Scatter with spring onion. Cool and store with all the sauce.
