Braised Firm Tofu with Assorted Mushrooms and Bamboo Shoots in Fermented Red Bean Curd Sauce南乳雜菌枝竹燜豆腐
A savoury and aromatic Cantonese vegetarian dish featuring pan-fried firm tofu braised with a mix of fresh shiitake and king oyster mushrooms, and tender bamboo shoots, all coated in a rich, umami-rich fermented red bean curd sauce.
01Ingredients
- 400g Firm Tofu, pressed and cut into 2cm cubes
- 100g Fresh Shiitake Mushrooms, stemmed and halved
- 150g King Oyster Mushrooms, sliced into thick rounds
- 150g Canned Bamboo Shoots, drained and sliced
- 200g Bok Choy, cleaned and halved
- 2 cloves Garlic, minced
- 3 slices Ginger
- 2 cubes Fermented Red Bean Curd (Nam Yue), mashed
- 1 tbsp Vegetarian Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1 tsp Sugar
- 1 tbsp Shaoxing Wine
- 1 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 200ml Water (for braising)
- 2 tbsp Cooking Oil
- 0.5 tsp Sesame Oil
- 0.25 tsp White Pepper
Nutrition (per serving)285kcal
- Protein18.5g
- Carbs18.2g
- Fat16.8g
Fiber 4.1 gSodium 892 mg
02Steps
- Heat cooking oil in a wok. Pan-fry tofu until golden brown on all sides. Remove and set aside.
- In the same wok, add a little more cooking oil if needed. Sauté garlic and ginger until fragrant.
- Add shiitake mushrooms, king oyster mushrooms, and bamboo shoots to the wok. Stir-fry for a few minutes until slightly softened.
- Add mashed fermented red bean curd, vegetarian oyster sauce, light soy sauce, sugar, and Shaoxing wine. Stir well to coat.
- Return the pan-fried tofu to the wok. Pour in the braising water. Bring to a simmer, then cover and braise for 10 minutes.
- Add bok choy and continue to braise for another 3-5 minutes, or until bok choy is tender-crisp.
- Mix cornstarch with water to form a slurry. Stir into the braising liquid to thicken.
- Drizzle with sesame oil and sprinkle with white pepper. Serve hot.
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