Braised Firm Tofu with Asparagus and Fermented Black Beans豉汁蘆筍燴硬豆腐
A savory and aromatic Cantonese vegetarian dish featuring pan-fried firm tofu and crisp asparagus braised in a rich sauce of fermented black beans, garlic, and ginger. Served hot, it’s a delightful accompaniment to steamed rice.
01Ingredients
- 500grams Firm Tofu
- 300grams Fresh Asparagus
- 6 Dried Shiitake Mushrooms
- 3cloves Garlic Cloves
- 1inch Fresh Ginger
- 1.5tablespoons Fermented Black Beans
- 2tablespoons Vegetarian Oyster Sauce
- 1tablespoon Light Soy Sauce
- 1teaspoon Sugar
- 1teaspoon Toasted Sesame Oil
- 1tablespoon Cornstarch
- 120ml Vegetable Broth
- 3tablespoons Cooking Oil
- 250ml Water
Nutrition (per serving)285kcal
- Protein18.5g
- Carbs16.2g
- Fat16.8g
Fiber 3.1 gSodium 892 mg
02Steps
- Rehydrate dried shiitake mushrooms in warm water until soft. Squeeze out excess water, remove stems, and quarter the caps. Reserve the mushroom water if desired for broth.
- In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, sugar, sesame oil, cornstarch, and vegetable broth to create the sauce mixture.
- Heat cooking oil in a wok over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove tofu from the wok and set aside.
- In the same wok, add a little more oil if needed. Sauté minced garlic, ginger slices, and mashed fermented black beans until fragrant, about 1 minute.
- Add asparagus and quartered shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until the asparagus is bright green and slightly tender-crisp.
- Return the pan-fried tofu to the wok.
- Pour the prepared sauce mixture into the wok and stir well to coat all ingredients. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
- Serve hot with steamed rice.
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