Braised Loh Hon Jai with Fermented Red Bean Curd南乳羅漢齋
A rich and savory vegetarian stew featuring a medley of vegetables and tofu puffs braised with aromatic fermented red bean curd, offering a unique depth of flavor.
01Ingredients
- 200g napa cabbage, cut into chunks
- 1 carrot, sliced
- 50g wood ear mushrooms, rehydrated and trimmed
- 4 dried shiitake mushrooms, rehydrated and halved
- 8-10 tofu puffs, halved
- 100g bamboo shoots, sliced
- 50g glass noodles, rehydrated
- 2 cubes fermented red bean curd (南乳)
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce (vegetarian option)
- 1 tsp sugar
- 1 tsp sesame oil
- 300ml water or vegetable stock
- 2 tbsp cooking oil
- 2 slices ginger
- 1 clove garlic, minced
Nutrition (per serving)285kcal
- Protein12.5g
- Carbs24.8g
- Fat15.2g
Fiber 4.1 gSodium 892 mg
02Steps
- Mash the fermented red bean curd with light soy sauce, (vegetarian) oyster sauce, sugar, and sesame oil to form a smooth paste. Set aside.
- Heat cooking oil in a large pot or wok. Sauté ginger and minced garlic until fragrant.
- Add napa cabbage, carrots, wood ear mushrooms, shiitake mushrooms, bamboo shoots, and tofu puffs. Stir-fry for 3-5 minutes.
- Stir in the fermented red bean curd paste. Pour in water or vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until vegetables are tender.
- Add the rehydrated glass noodles and cook for another 2-3 minutes until they are soft and have absorbed some of the sauce.
- Serve hot with white rice.
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