A lower-calorie way to make Braised tofu with mushrooms
Braised tofu with mushrooms: shiitake, bok choy and glossy light soy gravy
Golden firm tofu braises with shiitake, oyster mushrooms and bok choy in a light savoury gravy, at about 305 kcal per serving.
For Braised tofu with mushrooms, control surface moisture, batch size and measured oil; verify a visible texture or temperature cue before moving on. Braised tofu with mushrooms should retain its familiar Singaporean texture, have a safely cooked centre and leave no watery or greasy pool on the plate.
What changes—and what stays
From deep-fried tofu in oily thick gravy is often 450–600 kcal to 305 calories
Dry-toast tofu with 18 g oil and use reduced mushroom liquor for body. Shiitake liquor, ginger, garlic, light soy, sesame and white pepper concentrate savoury flavour.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Dry-toast tofu with 18 g oil and use reduced mushroom liquor for body | Shiitake liquor, ginger, garlic, light soy, sesame and white pepper concentrate savoury flavour. |
How the flavor stays
Shiitake liquor, ginger, garlic, light soy, sesame and white pepper concentrate savoury flavour.
A cost rule that survives inflation
Two mushroom types and bok choy make a large meat-free claypot economical.
Ingredients for 8
Measure first; timing is part of how this recipe uses less fat.
- 1.5 kgfirm tofu
- 450 gdried and fresh shiitake
- 500 goyster mushrooms
- 900 gbok choy
- 350 gcarrot
- 18 gcanola oil
- 1 lmushroom soaking liquor
- 55 gginger, garlic, soy, sesame and cornflour
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Prepare and control moisture
Press and dry tofu, strain soaking liquor, clean mushrooms without soaking and halve bok choy.
Look for: Tofu is firm and dry; liquor is clear of grit.
Step 2 · follow the visible cue
Build the flavour base
Brown tofu in batches and remove; sear mushrooms widely until their released water disappears.
Look for: Tofu is golden, mushrooms brown and pan base is dry.
Step 3 · follow the visible cue
Cook with precise heat
Reduce liquor with ginger, garlic and soy, add carrot then return tofu and mushrooms.
Look for: Carrot is tender-crisp and broth has reduced by one third.
Step 4 · follow the visible cue
Finish and verify texture
Add bok choy and a minimal slurry, cover briefly then finish with sesame.
Look for: Greens stay bright and gravy is glossy without heaviness.
Calories at the same serving size
150 kcal · 33% lower estimated
The estimate uses the listed ingredients divided into 8 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Cool Braised tofu with mushrooms within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Cool Braised tofu with mushrooms within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
Frequently asked questions
Can Braised tofu with mushrooms be prepared ahead?
Yes. Cool wet and crisp components separately, then combine during gentle reheating or just before serving. Cool Braised tofu with mushrooms within two hours, refrigerate airtight for up to three days and reheat only the portion needed.
What does the calorie estimate for Braised tofu with mushrooms include?
One listed serving using only the measured ingredients; extra rice, noodles, bread, sauces and garnishes are excluded. Dry-toast tofu with 18 g oil and use reduced mushroom liquor for body.
- firm tofu1.5 kg
- dried and fresh shiitake450 g
- oyster mushrooms500 g
- bok choy900 g
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
- Singapore Health Promotion Board — Energy and nutrient composition
- HealthHub Singapore — My Healthy Plate
Published and last reviewed: August 25, 2026
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