Braised Firm Tofu with Enoki Mushrooms and Yu Choy in Vegetarian Oyster Sauce

Ingredients

Instructions

1. 1

   Press excess water from Firm Tofu, then cut into 2cm cubes.

2. 2

   Trim and separate Enoki Mushrooms. Wash Yu Choy and cut into sections.

3. 3

   In a small bowl, combine Vegetarian Oyster Sauce, Soy Sauce, Sesame Oil, Sugar, White Pepper, Cornstarch, and Water. Mix well to create the braising sauce.

4. 4

   Heat Vegetable Oil in a wok over medium-high heat. Add Firm Tofu cubes and pan-fry until golden brown on all sides. Remove tofu from the wok and set aside.

5. 5

   In the same wok, add a little more Vegetable Oil if needed. Add minced Garlic and sliced Ginger, and sauté until fragrant.

6. 6

   Add the pan-fried Firm Tofu back to the wok. Pour in the braising sauce and bring to a simmer. Add Enoki Mushrooms and cook for 2-3 minutes until mushrooms are tender and sauce thickens.

7. 7

   In a separate pot, bring water to a boil with a pinch of Salt. Quickly blanch Yu Choy for 1 minute until vibrant green and tender-crisp. Drain well.

8. 8

   Arrange the blanched Yu Choy on a serving plate. Spoon the braised Firm Tofu and Enoki Mushrooms over the greens. Serve hot with steamed jasmine rice.