Braised Firm Tofu with Enoki Mushrooms and Yu Choy in Vegetarian Oyster Sauce蠔油金菇扒豆腐
A delightful Cantonese vegetarian dish featuring golden pan-fried firm tofu cubes, tender enoki mushrooms, and fresh Yu Choy, all gently braised in a savory vegetarian oyster sauce. This dish is rich in umami and perfect served with steamed jasmine rice.
01Ingredients
- 400g Firm Tofu, cut into 2cm cubes
- 200g Enoki Mushrooms, trimmed and separated
- 300g Yu Choy, washed and cut into sections
- 3 cloves Garlic, minced
- 10g Ginger, sliced
- 2 tbsp Vegetarian Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 0.5 tsp Sugar
- 0.25 tsp White Pepper
- 1 tsp Cornstarch
- 100ml Water (or vegetable broth)
- 2 tbsp Vegetable Oil
- 0.25 tsp Salt
Nutrition (per serving)258kcal
- Protein16.2g
- Carbs12.8g
- Fat16.5g
Fiber 2.1 gSodium 892 mg
02Steps
- Press excess water from Firm Tofu, then cut into 2cm cubes.
- Trim and separate Enoki Mushrooms. Wash Yu Choy and cut into sections.
- In a small bowl, combine Vegetarian Oyster Sauce, Soy Sauce, Sesame Oil, Sugar, White Pepper, Cornstarch, and Water. Mix well to create the braising sauce.
- Heat Vegetable Oil in a wok over medium-high heat. Add Firm Tofu cubes and pan-fry until golden brown on all sides. Remove tofu from the wok and set aside.
- In the same wok, add a little more Vegetable Oil if needed. Add minced Garlic and sliced Ginger, and sauté until fragrant.
- Add the pan-fried Firm Tofu back to the wok. Pour in the braising sauce and bring to a simmer. Add Enoki Mushrooms and cook for 2-3 minutes until mushrooms are tender and sauce thickens.
- In a separate pot, bring water to a boil with a pinch of Salt. Quickly blanch Yu Choy for 1 minute until vibrant green and tender-crisp. Drain well.
- Arrange the blanched Yu Choy on a serving plate. Spoon the braised Firm Tofu and Enoki Mushrooms over the greens. Serve hot with steamed jasmine rice.
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