Braised Tofu and Mixed Mushrooms with Snow Peas雜菌扒豆腐配荷蘭豆
A classic Cantonese vegetarian dish featuring pan-fried firm tofu braised with a variety of mushrooms and crisp snow peas in a savory vegetarian oyster sauce.
01Ingredients
- 300 grams Firm tofu, pressed and sliced into 1.5cm thick pieces
- 100 grams Fresh shiitake mushrooms, stemmed and sliced
- 100 grams King oyster mushrooms, sliced into rounds or lengthwise
- 100 grams Enoki mushrooms, trimmed and separated
- 100 grams Snow peas, trimmed
- 2 cloves Garlic, minced
- 10 grams Ginger, sliced
- 2 tablespoons Vegetarian oyster sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Sugar
- 1/4 teaspoon White pepper
- 1 tablespoon Cornstarch mixed with 2 tablespoons water (for slurry)
- 150 ml Water or vegetable broth
- 3 tablespoons Cooking oil
- 1 teaspoon Sesame oil
- 1 stalk Scallions, chopped (for garnish)
Nutrition (per serving)298kcal
- Protein16.2g
- Carbs15.8g
- Fat19.5g
Fiber 3.2 gSodium 521 mg
02Steps
- Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry the firm tofu slices until golden brown and crispy on all sides. Remove and set aside.
- In the same pan, add a little more cooking oil if needed. Sauté minced garlic and sliced ginger until fragrant.
- Add the fresh shiitake mushrooms, king oyster mushrooms, and enoki mushrooms to the pan. Stir-fry for 2-3 minutes until slightly softened.
- Add the snow peas and stir-fry for another 1-2 minutes until vibrant green and tender-crisp.
- Return the pan-fried tofu to the pan. Pour in the water or vegetable broth. Stir in the vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
- Gradually stir in the cornstarch slurry to thicken the sauce to your desired consistency.
- Drizzle with sesame oil. Garnish with chopped scallions before serving.
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