Braised Tofu with Mixed Vegetables and Fermented Bean Curd腐乳雜菜炆豆腐
A wholesome vegetarian dish featuring pan-fried firm tofu and an assortment of colorful vegetables, braised in a rich and aromatic fermented bean curd sauce. It's deeply savory and comforting, perfect for a plant-based meal.
01Ingredients
- 500g firm tofu, pressed and cut into slices
- 2tbsp cooking oil (for pan-frying tofu)
- 2 cloves garlic, minced
- 2 slices ginger, julienned
- 100g napa cabbage, cut into chunks
- 1 medium carrot, sliced
- 4 dried shiitake mushrooms, rehydrated and sliced
- 10g dried wood ear mushrooms, rehydrated and sliced
- 1 stalk spring onion, chopped
- 2 cubes red fermented bean curd, mashed
- 0.5 cube white fermented bean curd, mashed
- 1tbsp soy sauce (for sauce)
- 1tsp sugar (for sauce)
- 0.5tsp sesame oil (for sauce)
- 1.5 cups water or vegetable broth
- 1tsp cornstarch mixed with 2 tbsp water (for thickening)
Nutrition (per serving)268kcal
- Protein16.2g
- Carbs18.5g
- Fat15.8g
Fiber 3.2 gSodium 892 mg
02Steps
- Heat cooking oil in a large pan or wok over medium heat. Pan-fry tofu slices until golden brown and crispy on both sides. Remove and set aside.
- In the same pan, add minced garlic and julienned ginger, stir-fry until fragrant, about 1 minute.
- Add napa cabbage, sliced carrots, rehydrated shiitake mushrooms, and wood ear mushrooms. Stir-fry for 2-3 minutes.
- In a separate bowl, mash the red and white fermented bean curd cubes. Add soy sauce, sugar, sesame oil, and water or vegetable broth. Mix well to form the sauce.
- Pour the prepared fermented bean curd sauce over the vegetables. Bring to a simmer. Add the pan-fried tofu back into the pan. Cover and braise for 10-15 minutes, allowing flavors to meld.
- Stir in the cornstarch slurry and cook, stirring gently, until the sauce thickens to your desired consistency.
- Garnish with chopped spring onion and serve hot.
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