Claypot Braised Tofu with Shiitake Mushrooms and Glass Noodles砂鍋冬菇粉絲豆腐煲
A comforting vegetarian dish featuring tender firm tofu and earthy shiitake mushrooms, braised in a savory sauce with translucent glass noodles, all served bubbling hot in a claypot.
01Ingredients
- 500g firm tofu, cut into 2cm cubes
- 8 dried shiitake mushrooms, rehydrated and sliced
- 100g glass noodles, soaked in warm water
- 1 carrot, peeled and sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp oyster sauce (vegetarian)
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 250ml mushroom broth (or water from rehydrating mushrooms)
- 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
- 2 tbsp cooking oil
- 1 tsp sesame oil
- Pinch of white pepper
Nutrition (per serving)285kcal
- Protein16.2g
- Carbs24.8g
- Fat14.1g
Fiber 2.1 gSodium 842 mg
02Steps
- Heat cooking oil in a claypot or deep pot over medium heat. Sauté minced garlic and ginger until fragrant.
- Add sliced shiitake mushrooms and carrots. Stir-fry for 3-5 minutes until slightly softened.
- Pour in mushroom broth, vegetarian oyster sauce, soy sauce, dark soy sauce, sugar, and white pepper. Bring to a simmer.
- Gently add tofu cubes to the simmering sauce. Cover and braise for 10-15 minutes, allowing the tofu to absorb the flavors.
- Add the soaked and drained glass noodles to the claypot. Stir gently to mix. Cook for another 3-5 minutes until the noodles are tender and have absorbed most of the liquid.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil before serving.
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