Braised Silken Tofu with Mixed Mushrooms and Snow Peas in Vegetarian Oyster Sauce雪豆雜菌素蠔油扒滑豆腐
A wholesome vegetarian dish featuring silky soft tofu braised with an assortment of mushrooms and crisp snow peas in a savory vegetarian oyster sauce, perfect over rice.
01Ingredients
- 400g silken tofu (1 block)
- 100g fresh shiitake mushrooms, sliced
- 100g oyster mushrooms, torn
- 150g snow peas, trimmed
- 2 cloves garlic, minced
- 10g ginger, sliced
- 3 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 0.5 tsp sugar
- 200ml vegetable broth or water
- 1 tbsp cornstarch, mixed with 2 tbsp water (cornstarch slurry)
- 1 tsp sesame oil
- 2 tbsp cooking oil
Nutrition (per serving)248kcal
- Protein11.2g
- Carbs15.8g
- Fat15.1g
Fiber 2.4 gSodium 612 mg
02Steps
- Carefully drain silken tofu and cut into cubes.
- Heat cooking oil in a non-stick wok or pan over medium heat. Gently pan-fry tofu cubes until lightly golden on all sides, about 2-3 minutes per side. Remove and set aside.
- In the same wok, add a little more oil if needed. Sauté minced garlic and ginger slices until fragrant, about 1 minute.
- Add sliced fresh shiitake mushrooms and oyster mushrooms. Stir-fry for 3-4 minutes until softened.
- Add snow peas and stir-fry for 1-2 minutes until vibrant green.
- Pour in vegetarian oyster sauce, light soy sauce, sugar, and vegetable broth/water. Bring the sauce to a gentle simmer.
- Gently return the pan-fried tofu cubes to the wok, coating them with the sauce. Be careful not to break the tofu.
- Simmer for 3-5 minutes, allowing the tofu to absorb the flavors.
- Stir in cornstarch slurry to thicken the sauce to your desired consistency.
- Drizzle with sesame oil before serving.
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