Braised Tofu and Shiitake Mushrooms with Seasonal Greens冬菇豆腐燜時蔬
A comforting vegetarian dish featuring tender tofu puffs, earthy shiitake mushrooms, and crisp seasonal greens, braised in a savory sauce.
01Ingredients
- 200g tofu puffs
- 8 dried shiitake mushrooms, rehydrated and stemmed
- 300g bok choy or other seasonal greens, separated
- 2 cloves garlic, minced
- 10g ginger, sliced
- 1 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 cup mushroom soaking liquid or water
- 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
Nutrition (per serving)248kcal
- Protein15.2g
- Carbs18.5g
- Fat13.8g
Fiber 3.2 gSodium 687 mg
02Steps
- Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Squeeze out excess water, stem, and slice if large. Reserve mushroom soaking liquid.
- Blanch bok choy in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.
- Heat cooking oil in a wok or claypot over medium heat. Sauté minced garlic and sliced ginger until fragrant.
- Add tofu puffs and sliced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes.
- Pour in light soy sauce, vegetarian oyster sauce, sugar, sesame oil, and the reserved mushroom soaking liquid. Bring to a simmer.
- Reduce heat to low, cover, and braise for 10-12 minutes, allowing the tofu and mushrooms to absorb the flavors.
- Add the blanched bok choy to the pot. Stir gently to combine.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed rice.
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