Korean Braised Tofu and Mushrooms

Korean Braised Tofu and Mushrooms

This is a classic Jorim-style dish, simmering mushrooms and tofu in a garlic and ginger-infused broth.  Serve with fresh rice and kimchi (we quite like HEX Ferments). 


  • ⅓ cup soy sauce
  • 5 garlic cloves, crushed, or 5 stalks spring garlic, sliced
  • 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 scallions (or spring garlic), cut into 1-inch pieces, plus more sliced for garnishing
  • 2 tbsp sesame oil
  • 2 tbsp brown sugar
  • ½ tsp black pepper
  • 1 block firm tofu, cut into 1-inch cubes
  • 8 oz cremini or button mushrooms, sliced 


  1. Heat a wide skillet over medium heat.  Combine the soy sauce, garlic, ginger, scallions, sesame oil, brown sugar, pepper and ¼ cup water.  Whisk well. Transfer to the skillet and cook for a few moments, allowing the flavors to begin to meld.
  2. Add the tofu and mushrooms to the skillet.  Bring to a boil, then reduce the heat to medium and cook, turning the tofu occasionally, for 15 minutes.  The sauce should be somewhat thickened. Adjust the salt to taste. 
  3. To serve, transfer to a serving dish and garnish with sliced scallions. 
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