Claypot Braised Tofu, Assorted Mushrooms and Glass Noodles with Fermented Black Bean Sauce豉汁什菌粉絲煲

Name: Claypot Braised Tofu, Assorted Mushrooms and Glass Noodles with Fermented Black Bean Sauce
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 400g Firm Tofu, cut into 2cm cubes; 6 pieces Dried Shiitake Mushrooms, rehydrated and sliced; 2 pieces King Oyster Mushrooms, sliced; 200g Napa Cabbage, roughly chopped; 1 medium Carrot, sliced; 1/2 Red Bell Pepper, deseeded and sliced; 1/2 Green Bell Pepper, deseeded and sliced; 100g Glass Noodles, rehydrated; 3 cloves Garlic, minced; 2 slices Ginger, finely julienned; 2 stalks Scallions, cut into 3cm lengths; 3 tablespoons Fermented Black Bean Sauce; 2 tablespoons Vegetarian Oyster Sauce; 1 tablespoon Soy Sauce; 1 teaspoon Sugar; 1/4 teaspoon White Pepper; 3 tablespoons Vegetable Oil; 1 cup Water or Mushroom Soaking Liquid; 1 tablespoon Cornstarch mixed with 2 tablespoons water (for slurry)

A hearty and flavorful Cantonese vegetarian claypot dish featuring pan-fried firm tofu, a variety of fresh mushrooms, and glass noodles simmered in a rich, savory fermented black bean sauce. This dish is perfect served with steamed rice.

30 min
2 servings
Level 2
Hong Kong
Tofu
Vegetarian

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Claypot Braised Tofu, Assorted Mushrooms and Glass Noodles with Fermented Black Bean Sauce

01Ingredients

400g Firm Tofu, cut into 2cm cubes
6 pieces Dried Shiitake Mushrooms, rehydrated and sliced
2 pieces King Oyster Mushrooms, sliced
200g Napa Cabbage, roughly chopped
1 medium Carrot, sliced
1/2 Red Bell Pepper, deseeded and sliced
1/2 Green Bell Pepper, deseeded and sliced
100g Glass Noodles, rehydrated
3 cloves Garlic, minced
2 slices Ginger, finely julienned
2 stalks Scallions, cut into 3cm lengths
3 tablespoons Fermented Black Bean Sauce
2 tablespoons Vegetarian Oyster Sauce
1 tablespoon Soy Sauce
1 teaspoon Sugar
1/4 teaspoon White Pepper
3 tablespoons Vegetable Oil
1 cup Water or Mushroom Soaking Liquid
1 tablespoon Cornstarch mixed with 2 tablespoons water (for slurry)

Nutrition (per serving)285kcal

Protein14.2g
Carbs28.5g
Fat12.8g

Fiber 4.3 gSodium 1205 mg

02Steps

Prepare ingredients: Rehydrate Dried Shiitake Mushrooms and Glass Noodles. Slice rehydrated Shiitake Mushrooms, King Oyster Mushrooms, Napa Cabbage, Carrot, Red Bell Pepper, and Green Bell Pepper. Mince Garlic and julienne Ginger. Cut Scallions into lengths. Mix Fermented Black Bean Sauce, Vegetarian Oyster Sauce, Soy Sauce, Sugar, and White Pepper for the sauce. Prepare Cornstarch Slurry.
Pan-fry tofu: Heat Vegetable Oil in a wok or large pan. Add Firm Tofu cubes and pan-fry until golden brown on all sides. Remove and set aside.
Sauté aromatics and mushrooms: In the same wok, add a little more Vegetable Oil if needed. Sauté Garlic and Ginger until fragrant. Add Shiitake Mushrooms and King Oyster Mushrooms, and stir-fry until slightly softened.
Add vegetables and sauce: Add Carrot, Red Bell Pepper, Green Bell Pepper, and Napa Cabbage to the wok. Stir-fry for a few minutes until vegetables are slightly tender-crisp. Pour in the prepared sauce mixture.
Braise in claypot: Transfer all ingredients to a claypot. Add Water/Mushroom Soaking Liquid. Bring to a simmer, then cover and braise for 5 minutes.
Finish with glass noodles and thicken: Add the rehydrated Glass Noodles and pan-fried Tofu to the claypot. Stir gently to combine. Pour in the Cornstarch Slurry, stirring constantly until the sauce thickens to your desired consistency. Garnish with Scallions. Serve immediately.

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