Spring Mushroom Tofu with Black Bean Sauce in Clay Pot春菇豆腐豉豆醬砂鍋
An aromatic vegetarian clay pot dish featuring silky tofu and tender spring mushrooms bathed in a savory black bean sauce. The umami-rich fermented black beans create a deeply flavored sauce that clings to the tofu and mushrooms. Finished with aromatic sesame oil and fresh scallion garnish.
01Ingredients
- 400g soft tofu
- 250g spring mushrooms (straw mushrooms)
- 3tbsp fermented black beans (豉)
- 2tbsp soy sauce
- 1tbsp oyster sauce
- 1tsp sugar
- 1tbsp sesame oil
- 3 cloves garlic
- 1 piece (2cm) ginger
- 150ml vegetable stock
- 2tbsp vegetable oil
- 1tbsp cornstarch
- 2tbsp water
- 2 stems scallions
- 1tsp white pepper
Nutrition (per serving)198kcal
- Protein11.2g
- Carbs8.4g
- Fat13.5g
Fiber 1.2 gSodium 652 mg
02Steps
- Cut tofu into bite-sized cubes. Clean spring mushrooms gently and leave whole or halve if large.
- Rinse fermented black beans briefly under water and drain. Mash coarsely with the back of a spoon.
- Mince garlic and ginger finely.
- Heat vegetable oil in a clay pot over medium-high heat.
- Add minced garlic and ginger, fry until fragrant.
- Stir in mashed fermented black beans and cook for 20 seconds.
- Pour in vegetable stock and add soy sauce, oyster sauce, and sugar. Bring to a simmer.
- Gently add tofu cubes and spring mushrooms to the pot.
- Simmer gently for 8 minutes until mushrooms are tender and tofu absorbs the flavors.
- Mix cornstarch with water to create a slurry. Slowly pour into the pot while stirring to thicken the sauce.
- Drizzle sesame oil over the top and add white pepper to taste.
- Garnish with sliced scallions and serve hot directly in the clay pot.
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