Prepare ingredients: Rehydrate Dried Shiitake Mushrooms and Glass Noodles. Slice rehydrated Shiitake Mushrooms, King Oyster Mushrooms, Napa Cabbage, Carrot, Red Bell Pepper, and Green Bell Pepper. Mince Garlic and julienne Ginger. Cut Scallions into lengths. Mix Fermented Black Bean Sauce, Vegetarian Oyster Sauce, Soy Sauce, Sugar, and White Pepper for the sauce. Prepare Cornstarch Slurry.
Pan-fry tofu: Heat Vegetable Oil in a wok or large pan. Add Firm Tofu cubes and pan-fry until golden brown on all sides. Remove and set aside.
Sauté aromatics and mushrooms: In the same wok, add a little more Vegetable Oil if needed. Sauté Garlic and Ginger until fragrant. Add Shiitake Mushrooms and King Oyster Mushrooms, and stir-fry until slightly softened.
Add vegetables and sauce: Add Carrot, Red Bell Pepper, Green Bell Pepper, and Napa Cabbage to the wok. Stir-fry for a few minutes until vegetables are slightly tender-crisp. Pour in the prepared sauce mixture.
Braise in claypot: Transfer all ingredients to a claypot. Add Water/Mushroom Soaking Liquid. Bring to a simmer, then cover and braise for 5 minutes.
Finish with glass noodles and thicken: Add the rehydrated Glass Noodles and pan-fried Tofu to the claypot. Stir gently to combine. Pour in the Cornstarch Slurry, stirring constantly until the sauce thickens to your desired consistency. Garnish with Scallions. Serve immediately.
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