Mushrooms & Tofu in Wine

Mushrooms and tofu in wine is a crossover dish with a foot in two kitchens: French white-wine braising technique, East Asian seasoning. A pound and a half of sliced mushrooms simmer in dry white wine, tamari, grated ginger, and a splash of toasted sesame oil until they surrender their juices and soak up the aromatic liquid.

Grated tofu goes in at the end to absorb the sauce and bulk out the dish into proper dinner territory. A cornstarch slurry thickens everything into a glossy gravy that clings to noodles instead of running off the plate.

Serve over wide egg noodles, soba, or rice noodles with a scatter of toasted almonds on top for crunch. Fast, vegetarian, and surprisingly sophisticated for what’s essentially a pantry stir-braise.

Kitchen Tips

• Use a mix of mushrooms for depth, cremini, shiitake, and oyster together blow plain button mushrooms out of the water.
• Press the tofu before grating to remove excess water, wet tofu waters down the wine sauce.
• Slurry the cornstarch in cold water, not hot, adding dry cornstarch or cornstarch in hot liquid creates instant lumps.
• Don’t overcook the mushrooms. They should be tender but still have structure, mushy mushrooms in a thick sauce is an unappetizing finish.

Variations

• Add ½ cup snow peas or baby bok choy with the tofu for more green.
• Swap tofu for firm cubes of tempeh for a chewier, nuttier texture.
• Stir in a teaspoon of chili garlic sauce or a splash of Shaoxing wine for more complex flavor.
• Garnish with toasted sesame seeds and sliced scallions instead of almonds for a more traditionally Chinese finish.