Claypot Braised Tofu with Assorted Mushrooms and Glass Noodles

Ingredients

Instructions

1. 1

   Pan-fry Tofu cubes in Cooking Oil until golden brown on all sides. Remove and set aside.

2. 2

   In the same pan, add a little more Cooking Oil if needed. Sauté Ginger slices and minced Garlic until fragrant.

3. 3

   Add sliced Shiitake Mushrooms, Carrot slices, and Napa Cabbage to the pan. Stir-fry for 2-3 minutes until slightly softened.

4. 4

   In a small bowl, combine Vegetarian Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Sesame Oil, Sugar, White Pepper, and Mushroom soaking liquid or water. Mix well.

5. 5

   Pour the prepared sauce into the pan with the vegetables. Add the pan-fried Tofu and bring to a simmer. Cover and braise for 5-7 minutes.

6. 6

   Add Enoki Mushrooms and soaked Glass Noodles. Stir gently to combine. Continue to simmer for another 2-3 minutes until the noodles are tender and have absorbed the sauce.

7. 7

   Stir in the Cornstarch slurry to thicken the sauce to your desired consistency. Transfer to a preheated claypot, garnish with chopped Scallions, and serve hot.