Braised Silken Tofu with Edamame and Preserved Turnip菜脯毛豆扒滑豆腐
A delicate vegetarian dish featuring silky smooth tofu braised with vibrant green edamame and savory preserved turnip, creating a harmonious blend of textures and flavors.
01Ingredients
- 2 blocks (about 600g) silken tofu, drained and cut into 1.5-inch cubes
- 1 cup (150g) shelled edamame, frozen or fresh
- 3 tablespoons (45g) preserved turnip (chai poh), finely diced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 inch ginger, finely julienned
- 1/2 cup (120ml) vegetable broth
- 2 tablespoons vegetarian oyster sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 stalk spring onion, chopped for garnish
Nutrition (per serving)248kcal
- Protein15.2g
- Carbs12.8g
- Fat15.1g
Fiber 2.4 gSodium 1087 mg
02Steps
- Prepare the Tofu. Gently blanch the silken tofu in hot water for 2-3 minutes to firm it up slightly and remove any raw taste. Carefully remove and drain.
- Sauté Aromatics. Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and julienned ginger, stir-fry until fragrant.
- Add Preserved Turnip and Edamame. Add finely diced preserved turnip and shelled edamame to the pan. Stir-fry for 2-3 minutes.
- Braise the Tofu. Gently add the blanched tofu cubes to the pan. Pour in vegetable broth, vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
- Thicken the Sauce. Stir the cornstarch slurry and slowly add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
- Garnish and Serve. Carefully transfer the braised tofu to a serving platter. Garnish with chopped spring onion and serve immediately with steamed white rice.
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