Braised Egg Tofu with Minced Mushroom and Peas金磚玉子豆腐煲
Golden-fried egg tofu braised in a savory sauce with finely minced mushrooms and vibrant green peas. This vegetarian delight offers a delightful combination of soft textures and rich flavors.
01Ingredients
- 3 tubes egg tofu, sliced into 1.5 cm thick rounds
- 80g shiitake mushrooms, fresh or rehydrated dried, finely minced
- 50g green peas, fresh or frozen
- 50g carrot, finely diced
- 2 cloves garlic, minced
- 4 tablespoons vegetable oil (for frying tofu)
- 200ml vegetable stock
- 1 tablespoon light soy sauce
- 1 tablespoon vegetarian oyster sauce
- 0.5 teaspoon sugar
- 0.5 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 0 pinch white pepper
Nutrition (per serving)312kcal
- Protein12.5g
- Carbs14.2g
- Fat22.8g
Fiber 2.1 gSodium 578 mg
02Steps
- Heat vegetable oil in a wok or frying pan over medium-high heat. Gently pan-fry the sliced egg tofu until golden brown on all sides. Remove and set aside on a plate lined with paper towels to drain excess oil.
- Pour out most of the oil from the wok. Add minced garlic and finely minced shiitake mushrooms. Stir-fry for 2-3 minutes until fragrant and mushrooms are softened.
- Add finely diced carrot and green peas to the wok. Stir-fry for another 1 minute.
- Pour in vegetable stock, light soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring the sauce to a simmer.
- Gently add the pan-fried egg tofu back into the wok. Let it simmer in the sauce for 3-5 minutes, allowing the tofu to absorb the flavors.
- Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil and gently toss.
- Serve hot in a claypot or deep serving dish with steamed rice.
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