Cubes of silken tofu and wood ear mushrooms are braised in a mixture of soy sauce, rice wine vinegar, mirin, Sriracha and spices. This soy braised tofu and wood ears was inspired by the eternally popular spicy beef stew a la House of Kimchi.

Soy Braised Tofu and Wood Ears

Course Appetizer, Main Course
Cuisine Asian
Keyword vegan, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 20 minutes
Servings 3 people
Author Connie Veneracion


  • 1 300-gram cake silken tofu
  • 1/4 to 1/3 cup dried wood ears soaked in warm water for 20 minutes
  • 1/4 cup light soy sauce
  • 1/4 cup mirin
  • 1 generous splash rice wine vinegar
  • 1 tablespoon white sugar
  • 6 peppercorns
  • 1 bay leaf
  • 1/2 teaspoon grated garlic
  • 1/2 teaspoon grated ginger
  • 2 tablespoons Sriracha
  • 1/2 teaspoon sesame seed oil
  • 1 tablespoon finely sliced scallions
  • 1 teaspoon toasted sesame seeds


  • Drain the tofu and cut into two-inch cubes. Set aside.
  • Drain the wood ears, cut off the tough portions and discard (see how). Dice the remaining gelatinous portions.
  • Pour the soy sauce, mirin and rice wine vinegar into a wide shallow pan. If you want more sauce, add 1/4 cup well-seasoned vegetable broth. Stir in the sugar. Add the peppercorns, bay leaf, grated garlic and ginger. Heat and bring to the boil. Let boil, uncovered, for two to three minutes, or until slightly reduced. Stir in the Sriracha.
  • Drop in the tofu cubes in a single layer. Scatter the wood ears over the tofu.
  • Cover the pan, lower the heat and braise the tofu and wood ears for five minutes. Turn off the heat. Leave the tofu and wood ears in the sauce for another 10 minutes.
  • Drizzle the sesame seed oil over the tofu and wood ears. Sprinkle in the scallions and toasted sesame seeds.
  • Serve the soy braised tofu and wood ears hot, warm or at room temperature.