Family-Style Braised Tofu with Shiitakes and Pork

Why You’ll Love This Recipe

• Classic jia chang doufu flavors: crisp-edged tofu in a glossy, savory brown sauce that clings to every bite.
• Weeknight-easy with pantry staples like soy sauce, oyster sauce, and cornstarch—on the table in about 45 minutes.
• Just a little pork for big flavor, making it budget-friendly and family-style.
• Flexible: use dried or fresh shiitake, adjust the heat, or make it meatless.

Grocery List

• Produce: Firm tofu, scallions, garlic, fresh ginger, optional fresh red chili, frozen peas, fresh shiitake (if not using dried)
• Dairy: None
• Pantry: Dried shiitake, neutral oil, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, ground white pepper, toasted sesame oil, rice for serving

Full Ingredients

Tofu and Pork

• 14 oz (400 g) firm tofu, drained, cut into 1-inch squares
• 1 1/2 tbsp cornstarch (for dusting tofu)
• 1/4 tsp kosher salt (for tofu)
• 4 oz (115 g) minced/ground pork (85 to 90% lean)
• 1 tsp light soy sauce (for pork marinade)
• 1 tsp Shaoxing wine (for pork marinade)
• 1/2 tsp cornstarch (for pork marinade)
• Pinch ground white pepper (for pork marinade)
• Neutral oil, 4 tbsp total, divided

Aromatics and Vegetables

• 6 to 8 dried shiitake mushrooms (20 g), soaked in 1 cup (240 ml) hot water, stems removed, caps sliced (reserve soaking liquid); or 6 oz (170 g) fresh shiitake, stems removed, sliced
• 3 scallions, whites finely sliced and greens thinly sliced (divided)
• 3 garlic cloves, minced
• 1 tbsp minced fresh ginger
• 1/2 cup (75 g) frozen peas
• Optional: 1 small red chili, thinly sliced

Savory Brown Sauce

• 1 cup (240 ml) strained mushroom soaking liquid (or low-sodium chicken or vegetable broth)
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/4 tsp ground white pepper

Slurry and Finish

• 2 tsp cornstarch mixed with 2 tbsp water
• 1 tsp toasted sesame oil
• Additional kosher salt or sugar, to taste

Step-by-Step Instructions

Step 1: Soak shiitake and mix the sauce

If using dried shiitake, cover them with 1 cup (240 ml) hot water and soak until soft, 20 to 30 minutes. Lift out the mushrooms and slice. Strain the soaking liquid through a fine sieve or coffee filter to remove grit; reserve for the sauce. In a small bowl, whisk together the sauce ingredients: 1 cup soaking liquid (or broth), 2 tbsp light soy, 1 tsp dark soy, 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 tsp white pepper.

Step 2: Marinate pork and prep tofu

In a separate bowl, combine the pork with 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1/2 tsp cornstarch, and a pinch of white pepper. Let marinate 10 minutes while you prep the tofu. Pat the tofu very dry with paper towels, then toss gently with 1 1/2 tbsp cornstarch and 1/4 tsp kosher salt until evenly coated.

Step 3: Pan-fry tofu until crisp

Heat 3 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu in a single layer and cook until the edges are deeply golden and crisp, 3 to 4 minutes per side. Do not overcrowd; cook in batches if needed. Transfer tofu to a plate and keep warm.

Step 4: Brown pork and bloom aromatics

Reduce heat to medium and add the remaining 1 tbsp oil. Add the marinated pork and cook, breaking it into small crumbles, until lightly browned and no longer pink, 2 to 3 minutes. Stir in scallion whites, minced garlic, minced ginger, and optional chili; cook, stirring constantly, until fragrant, 30 to 45 seconds.

Step 5: Add mushrooms and build the sauce

Add sliced shiitake and stir-fry for 1 to 2 minutes to concentrate their flavor. Pour in the pre-mixed sauce and bring to a lively simmer over medium-high heat, scraping up any browned bits from the pan.

Step 6: Braise tofu and add peas

Return the crispy tofu to the pan, turning gently to coat. Reduce to a gentle simmer and cook uncovered 5 to 7 minutes, allowing the tofu to absorb the sauce. Add the frozen peas and simmer 1 minute more.

Step 7: Thicken and finish

Stir the cornstarch slurry (2 tsp cornstarch + 2 tbsp water) and drizzle it into the simmering sauce while stirring gently. Cook 30 to 60 seconds until the sauce turns glossy and clings to the tofu and mushrooms. Finish with 1 tsp toasted sesame oil. Taste and adjust seasoning with a pinch of salt or sugar as needed. Garnish with scallion greens and serve hot with steamed rice.

Pro Tips

• For maximum umami, use dried shiitake and always strain the soaking liquid to avoid grit.
• Crispy tofu rules: pat very dry, dust lightly with cornstarch, and pan-fry in a single layer without moving too much.
• Let the sauce reduce slightly before adding the slurry; it thickens faster and clings better.
• Use low-sodium broth and light soy to control salt; you can always add more at the end.
• A nonstick skillet makes tofu browning foolproof; a well-seasoned carbon steel or wok also works.

Variations

• Vegetarian/Vegan: Omit pork and use 1 cup extra mushrooms or diced king oyster mushrooms; replace oyster sauce with a mushroom-based vegetarian “oyster” sauce or add 1 tsp extra light soy plus 1/2 tsp sugar.
• Spicy Sichuan-leaning: Stir in 1 tbsp doubanjiang with the aromatics and finish with chili oil.
• Different protein: Swap pork for ground chicken or small shrimp; adjust cooking time so the protein is just cooked through.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low with a splash of water until hot and saucy, 3 to 5 minutes, or microwave in 60-second bursts, stirring between. The tofu will soften as it sits; that’s normal for braises. To get a head start, you can soak and slice mushrooms and marinate the pork up to 24 hours in advance. Tofu can be pan-fried up to 8 hours ahead; re-crisp briefly in a hot pan with 1 tsp oil or in an air fryer at 400°F for 3 to 4 minutes before finishing in the sauce. Freezing is not recommended (tofu becomes spongy and peas soften), but safe for up to 2 months if needed.

Nutrition (per serving)

Approx. 320 calories; 18 g protein; 16 g fat; 19 g carbohydrates; 3 g fiber; 850 mg sodium. Estimates vary based on brands and how much oil is retained.