Soy Garlic Braised Tofu with Mushroom and Spinach
There is so much to love about this braised tofu with mushrooms and spinach because it is quick, flavorful, and incredibly easy to make. The tofu turns golden and tender, the mushrooms add earthy depth, and the spinach melts right into a savory soy garlic sauce that tastes like it simmered much longer than it actually did. This recipe is perfect for busy weeknights, plant forward meals, or anyone who wants a cozy Asian inspired dish made from simple pantry ingredients!
Servings 4 servings
Ingredients
- 1 block firm or extra firm tofu pressed and cut into 2" squares
- 2 cups sliced mushrooms
- 2 cups fresh spinach or baby spinach
- 2 cloves garlic minced
- 1 tablespoon neutral oil
Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
- 2 tablespoons water
- 1 teaspoon rice vinegar or mirin
- 1 tablespoon cornstarch mixed with 1-2 tablespoons water
- Red pepper flakes or chili oil optional
Instructions
- Heat oil in a large pan and add the tofu. Cook until all sides are golden and lightly crisp.
- Add the garlic and sliced mushrooms. Stir for 2 to 3 minutes until the mushrooms soften and the garlic becomes fragrant.
- Whisk together the soy sauce, oyster sauce, brown sugar, sesame oil, water, and vinegar if using. Pour the sauce into the pan and let everything simmer for 3 to 4 minutes. Add the spinach and gently toss until it wilts.
- Add in cornstarch mixture. The sauce will reduce slightly, thicken and coat the tofu and veggies.
- Serve warm over rice or noodles. Garnish with green onions or sesame seeds if desired.