Prepare the tofu by gently cutting it into 1.5-inch cubes. If using dried shiitake mushrooms, rehydrate them, remove the stems, and slice them. Trim and separate enoki mushrooms and tear oyster mushrooms into bite-sized pieces. Wash the bok choy thoroughly. Mince the garlic and ginger. In a small bowl, mash the fermented red bean curd cubes with their liquid until smooth. In another small bowl, mix cornstarch with water to create a slurry.
Heat cooking oil in a wok or large pan over medium-high heat. Add the bok choy and blanch quickly until tender-crisp, about 1-2 minutes. Remove and arrange nicely on a serving plate.
Add cooking oil to the same wok. Gently add the tofu cubes and pan-fry until all sides are golden brown and slightly firm. Remove the tofu and set aside.
In the same wok, add minced garlic and ginger. Sauté until fragrant, about 30 seconds.
Add the mashed fermented red bean curd mixture to the wok and stir-fry for another 30 seconds until aromatic.
Add the sliced shiitake mushrooms, enoki mushrooms, and oyster mushrooms to the wok. Stir-fry for 2-3 minutes until they begin to soften.
Pour in the vegetable broth or water, vegetarian oyster sauce, light soy sauce, and sugar. Bring the mixture to a gentle simmer.
Carefully add the pan-fried tofu back into the wok. Gently stir to coat the tofu and mushrooms with the sauce. Let it simmer for 3-5 minutes to allow the flavors to meld, ensuring the tofu doesn't break.
Stir in the cornstarch slurry gradually until the sauce thickens to your desired consistency.
Drizzle with sesame oil and give a final gentle stir. Pour the braised tofu and mushroom mixture over the blanched bok choy on the serving plate. Serve immediately with steamed rice.
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