Braised Fried Tofu Puffs with Mixed Mushrooms and Glass Noodles雜菇粉絲炆豆卜
A delightful vegetarian dish featuring porous fried tofu puffs, an assortment of fresh and dried mushrooms, and chewy glass noodles, all braised in a savory, aromatic sauce. This dish is rich in texture and umami, perfect for a hearty plant-based meal.
01Ingredients
- 200g fried tofu puffs (豆卜), halved
- 5 dried shiitake mushrooms, soaked and quartered
- 150g fresh mushrooms (e.g., oyster, enoki, shimeji), trimmed
- 50g glass noodles, soaked until softened
- 1 medium carrot, sliced
- 2-3 stalks bok choy or gai lan, cut into segments
- 3 slices ginger
- 2 cloves garlic, minced
- 2 tbsp cooking oil
- Sauce:
- 2 tbsp vegetarian oyster sauce
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 300ml hot water or vegetable broth
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry, optional)
Nutrition (per serving)312kcal
- Protein13.2g
- Carbs28.5g
- Fat16.8g
Fiber 4.1 gSodium 748 mg
02Steps
- Prepare ingredients: Soak dried shiitake mushrooms until soft, then squeeze dry and quarter. Soak glass noodles in warm water until pliable, then drain. Combine all sauce ingredients in a small bowl.
- Heat cooking oil in a large pot or wok. Sauté ginger and minced garlic until fragrant.
- Add dried shiitake mushrooms, fresh mushrooms, and sliced carrots. Stir-fry for 3-4 minutes until vegetables are slightly softened.
- Add fried tofu puffs and pour in the prepared sauce mixture. Bring to a simmer, then reduce heat, cover, and braise for 10 minutes.
- Add soaked glass noodles and bok choy/gai lan. Continue to braise for another 5 minutes, or until glass noodles are tender and have absorbed the sauce.
- If desired, stir in cornstarch slurry to slightly thicken the sauce. Serve hot, optionally with steamed rice.
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