Braised Tofu Puffs and Mixed Mushrooms with Seasonal Greens冬菇什菌炆豆卜小棠菜

Name: Braised Tofu Puffs and Mixed Mushrooms with Seasonal Greens
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 200g fried tofu puffs (dau bok), halved; 5 dried shiitake mushrooms, rehydrated, stemmed, and sliced; 100g fresh oyster mushrooms, torn into pieces; 300g bok choy (or similar seasonal greens), cut into segments; 3 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp light soy sauce; 1 tbsp vegetarian oyster sauce; 1 tsp dark soy sauce; 1 tsp sugar; 250ml mushroom soaking liquid or vegetable broth; 1 tbsp cornstarch mixed with 2 tbsp water (for slurry); 2 tbsp cooking oil

A comforting vegetarian dish featuring porous tofu puffs that soak up a rich, savory sauce, combined with earthy mixed mushrooms and vibrant seasonal greens. This wholesome and flavorful meal is perfect for a light yet satisfying dinner.

25 min
2 servings
Level 2
Hong Kong
Vegetarian

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Braised Tofu Puffs and Mixed Mushrooms with Seasonal Greens

01Ingredients

200g fried tofu puffs (dau bok), halved
5 dried shiitake mushrooms, rehydrated, stemmed, and sliced
100g fresh oyster mushrooms, torn into pieces
300g bok choy (or similar seasonal greens), cut into segments
3 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp light soy sauce
1 tbsp vegetarian oyster sauce
1 tsp dark soy sauce
1 tsp sugar
250ml mushroom soaking liquid or vegetable broth
1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
2 tbsp cooking oil

Nutrition (per serving)285kcal

Protein15.2g
Carbs18.5g
Fat17.8g

Fiber 4.2 gSodium 892 mg

02Steps

Prepare vegetables: If using dried shiitake mushrooms, rehydrate them according to package instructions (reserve the soaking liquid). Cut bok choy into segments. Halve the tofu puffs. Tear oyster mushrooms into pieces.
Sauté aromatics: Heat cooking oil in a wok or large pan over medium-high heat. Add minced garlic and ginger. Sauté until fragrant, about 1 minute.
Add mushrooms and tofu: Add the sliced shiitake mushrooms and torn oyster mushrooms to the wok. Stir-fry for 2-3 minutes. Then add the halved tofu puffs and stir to combine.
Braises with sauce: Pour in the light soy sauce, vegetarian oyster sauce, dark soy sauce, sugar, and mushroom soaking liquid/vegetable broth. Bring to a simmer. Cover and braise for 8-10 minutes, allowing the tofu puffs to absorb the flavors.
Add greens and thicken: Add the bok choy to the pot and stir gently until it just wilts, about 2-3 minutes. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed rice.

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