Claypot Braised Tofu with Assorted Mushrooms, Dried Beancurd Sticks and Glass Noodles砂鍋腐竹什菌粉絲煲
A hearty and flavorful Cantonese vegetarian dish featuring firm tofu, rehydrated dried beancurd sticks, and assorted mushrooms braised in a rich savory sauce, served with glass noodles in a claypot.
01Ingredients
- Firm tofu, cut into 2cm cubes
- Dried beancurd sticks, rehydrated and cut into 5cm lengths
- Dried shiitake mushrooms, rehydrated, stems removed, halved if large
- King Oyster mushrooms, sliced
- Carrot, sliced into rounds
- Baby bok choy, halved
- Glass noodles, soaked until soft
- Garlic, minced
- Ginger, sliced
- Vegetable oil
- Water
- Vegetarian oyster sauce
- Light soy sauce
- Dark soy sauce
- Sugar
- Cornstarch slurry (cornstarch mixed with water)
- Sesame oil
- White pepper
Nutrition (per serving)285kcal
- Protein14.2g
- Carbs28.5g
- Fat12.8g
Fiber 4.2 gSodium 620 mg
02Steps
- Pan-fry firm tofu until golden brown on all sides. Remove and set aside.
- In the same claypot, add vegetable oil, then sauté minced garlic and sliced ginger until fragrant.
- Add rehydrated dried shiitake mushrooms, King Oyster mushrooms, and sliced carrot to the claypot. Stir-fry for a few minutes.
- Return the pan-fried firm tofu and rehydrated dried beancurd sticks to the claypot. Add water, vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat and simmer.
- Add the soaked glass noodles and baby bok choy to the claypot. Stir gently to combine.
- Stir in the cornstarch slurry to thicken the sauce. Drizzle with sesame oil before serving hot.
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