Braised Tofu and Mixed Vegetables with Fermented Red Bean Curd

Drain and pat dry the firm tofu, then cut into 1.5 cm cubes. Wash and cut bok choy into halves. Peel and slice carrots. Stem and quarter shiitake mushrooms. Trim snow peas. Blanch bok choy, carrots, shiitake mushrooms, and snow peas in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.