Prepare the Tofu: Press the firm tofu to remove excess water. Cut into 1.5cm thick slices. Pan-fry the tofu slices in a non-stick pan with cooking oil over medium heat until golden brown on all sides. Set aside.
Prepare the Sauce: In a small bowl, combine vegetarian oyster sauce, light soy sauce, dark soy sauce, sesame oil, sugar, white pepper powder, and vegetable broth. Stir well to combine.
Sauté Aromatics: In the same pan (or a claypot if available), add a little more cooking oil if needed. Sauté ginger, minced garlic, and the white parts of spring onions until fragrant.
Add Vegetables and Tofu: Add Napa cabbage and sliced carrots to the pan/claypot. Stir-fry for a few minutes until slightly softened. Then, add the pan-fried tofu slices.
Braise and Simmer: Pour the prepared sauce over the ingredients. Bring to a simmer, then cover and cook for 5-7 minutes, allowing the flavors to meld.
Add Enoki Mushrooms and Glass Noodles: Uncover, add enoki mushrooms and soaked glass noodles to the claypot. Gently toss to combine with the sauce. Cook for another 3-4 minutes until the noodles are tender and have absorbed the sauce.
Thicken and Serve: Give the cornstarch slurry a quick stir and gradually pour it into the simmering sauce while stirring, until the sauce thickens to your desired consistency. Garnish with the green parts of spring onions. Serve immediately in the claypot, hot with steamed rice.
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