Braised Tofu Puffs with Fermented Bean Curd and Vegetables

Ingredients

Instructions

1. 1

   Squeeze excess water from soaked dried bamboo sheets and tofu puffs. Cut bamboo sheets into lengths. Drain soaked shiitake mushrooms.

2. 2

   In a claypot or large pot, heat cooking oil over medium heat. Sauté ginger and garlic until fragrant.

3. 3

   Add fermented red bean curd cubes and sauce to the pot. Mash them gently with the back of a spoon and stir-fry for 1 minute until fragrant.

4. 4

   Add shiitake mushrooms, dried bamboo sheets, and tofu puffs. Stir-fry for 2-3 minutes to coat them with the sauce.

5. 5

   Pour in hot water or vegetable broth. Add light soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

6. 6

   Add napa cabbage and continue to simmer for another 5-7 minutes until cabbage is tender.

7. 7

   Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed rice.