Braised Tofu Puffs with Fermented Bean Curd and Vegetables腐乳枝竹煲
A hearty and flavorful vegetarian claypot dish featuring spongy tofu puffs and bamboo shoots simmered in a savory sauce rich with the distinctive taste of fermented bean curd.
01Ingredients
- 12 pieces fried tofu puffs (yu tau pok)
- 100g dried bamboo sheets (ji juk), soaked until soft and cut into 2-inch lengths
- 6 dried shiitake mushrooms, soaked until soft, stems removed
- 200g napa cabbage, cut into large chunks
- 3 slices ginger
- 2 cloves garlic, smashed
- 2 cubes fermented red bean curd (fu ru)
- 1 tbsp fermented red bean curd sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 250ml hot water or vegetable broth
- 1 tbsp cooking oil
- 1 tbsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water)
Nutrition (per serving)287kcal
- Protein16.2g
- Carbs18.5g
- Fat17.8g
Fiber 3.2 gSodium 768 mg
02Steps
- Squeeze excess water from soaked dried bamboo sheets and tofu puffs. Cut bamboo sheets into lengths. Drain soaked shiitake mushrooms.
- In a claypot or large pot, heat cooking oil over medium heat. Sauté ginger and garlic until fragrant.
- Add fermented red bean curd cubes and sauce to the pot. Mash them gently with the back of a spoon and stir-fry for 1 minute until fragrant.
- Add shiitake mushrooms, dried bamboo sheets, and tofu puffs. Stir-fry for 2-3 minutes to coat them with the sauce.
- Pour in hot water or vegetable broth. Add light soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Add napa cabbage and continue to simmer for another 5-7 minutes until cabbage is tender.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed rice.
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