By Chef Esther Choi
Savory, silky, and deeply comforting, this plant-based take on mapo tofu is all about gentle umami and texture—made especially with families and little ones in mind. Instead of heat, the richness comes from rehydrated shiitake mushrooms and their intensely flavorful soaking broth, creating a sauce that’s glossy, slightly sweet, and full of depth without any spice.
Tender cubes of silken tofu soak up that savory mushroom sauce, while crispy, golden enoki mushrooms add a playful crunch on top—like nature’s version of fried noodles. It’s a dish that feels both cozy and a little special: soft, crispy, warm, and nourishing all at once.
This is the kind of meal you bring to the table when you want everyone—kids and adults alike—to dig in without hesitation. Served over a bowl of hot white rice, it’s simple, satisfying, and quietly packed with flavor.
Silken Tofu has a soft, smooth, and custard-like texture. Often used in both sweet and savory dishes, it is popular in smoothies, desserts, dressings, and vegan recipes as a substitute for dairy products due to its creamy consistency. In savory dishes, silken tofu can be used in soups or stews.
1 (14–16 oz) block silken tofu
1 cup dried shiitake mushrooms
1 shallot, thinly sliced
2 garlic cloves, minced
2 scallions, thinly sliced (whites and greens separated)
3 tablespoons soy sauce
2 teaspoons sesame oil
2 teaspoons rice vinegar
1 tablespoon honey
1 cup reserved mushroom soaking liquid
2 teaspoons cornstarch
2 teaspoons gochugaru, optional
To Finish
1 teaspoon sesame seeds
1 (7–8 oz) package enoki mushrooms, root trimmed and torn into small clusters
1 teaspoon cornstarch
Neutral oil, for frying
Kosher salt
1. Rehydrate the mushrooms.
Place the dehydrated mushrooms in a bowl and cover with 1 cup hot water. Let soak for about 15–20 minutes, until softened. Drain and roughly chop, reserving the soaking liquid, and set it aside.
2. Fry the enoki.
Heat about ½ inch of neutral oil in a small pan to 350°F. Toss the enoki mushrooms in cornstarch. Add the enoki clusters and fry until golden and lacy-crisp, about 1–2 minutes. Transfer to paper towels and season lightly with salt. Set aside.
3. Make the mushroom sauce.
Heat a drizzle of oil in a skillet over medium heat. Add the shallot, garlic, and scallion whites and cook until softened and fragrant, about 2 minutes.
Stir in the chopped rehydrated mushrooms and cook for another 3–4 minutes, letting them concentrate and lightly caramelize.
Add the soy sauce, sesame oil, rice vinegar, honey, and gochugaru if preferred spicy. Simmer for 2–3 minutes, until the sauce becomes glossy and slightly reduced. Add cornstarch to the reserved mushroom soaking liquid, and let it dissolve. Add to the pan and bring to a simmer, and reduce until thick
4. Carefully cube the silken tofu into 1-inch pieces. Add the tofu to the sauce, fold it in, and gently heat through so that the tofu remains chunky and cubed. Do not vigorously stir, or it will break up the tofu.
5. Assemble.
Place the tofu into a shallow bowl. Top with the crispy enoki, remaining scallion greens, and sesame seeds.
Serve immediately. Preferably with a hot bowl of white rice!
Quick weeknight dinners or weekend feasts, discover recipes that pair perfectly with Pulmuone’s authentic flavors.
