Chinese Buddhist Shuwa

Ingredients

In this Chinese Buddhist adaptation, the traditional meat used in Omani Shuwa is replaced with tofu, making it a vegetarian-friendly dish. The Chinese spices, soy sauce, and sesame oil infuse the tofu with a distinct flavor profile, while still maintaining the slow-cooked and tender texture of the original dish. We alse have the original recipe for Shuwa, so you can check it out.

• 500g (17.6 oz) firm tofu, drained and pressed 500g (17.6 oz) firm tofu, drained and pressed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 tablespoons chopped fresh cilantro (coriander), for garnish 2 tablespoons chopped fresh cilantro (coriander), for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, sesame oil, Chinese five-spice powder, ground ginger, and garlic powder.
2. 2.
   Cut the tofu into bite-sized cubes and place them in a shallow dish. Pour the marinade over the tofu, ensuring all pieces are coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Add the marinated tofu and cook until golden brown on all sides, about 5-7 minutes.
4. 4.
   Transfer the tofu to a slow cooker and cook on low heat for 4-6 hours, allowing the flavors to meld together and the tofu to become tender.
5. 5.
   Serve the Chinese Buddhist Shuwa over steamed rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Tofu — Pressing the tofu before marinating helps remove excess moisture and allows it to absorb the flavors better.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• Experiment with different types of tofu, such as silken or smoked, to vary the texture and flavor.
• Serve with a side of stir-fried vegetables for a complete meal.

Serving advice

Serve the Chinese Buddhist Shuwa over a bed of steamed rice, allowing the flavors to mingle. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the tofu cubes neatly on the rice, drizzle some of the cooking juices over the top, and sprinkle with chopped cilantro. This will create an appealing visual contrast and enhance the overall presentation.