Braised Tofu with Assorted Mushrooms and Bamboo Shoots in Vegetarian Oyster Sauce

Name: Braised Tofu with Assorted Mushrooms and Bamboo Shoots in Vegetarian Oyster Sauce
Cook time: 35 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong35 minVegetarian

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Servings

Ingredients

Proteins

400 g firm tofu
2 tbsp vegetarian oyster sauce

Aromatics

3 cloves garlic
2 slices ginger
0.5 pc red bell pepper
0.5 pc yellow bell pepper
0.25 tsp white pepper
0 g chopped spring onion

Sauces & Seasonings

2 tbsp cooking oil
1 tbsp soy sauce
1 tsp dark soy sauce
1 tsp sugar
250 ml vegetable broth or water
1 tsp cornstarch (slurry)
1 tsp sesame oil

Vegetables

150 g assorted fresh mushrooms

Other

100 g canned bamboo shoots

Instructions

1
Pat tofu slices dry with paper towels. Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry tofu until golden brown and crispy on all sides. Remove and set aside.
2
In the same pan or a claypot, add remaining oil. Sauté minced garlic and ginger until fragrant. Add bell peppers and bamboo shoots, stir-fry for 2-3 minutes.
3
Add assorted mushrooms and stir-fry for another 2-3 minutes until slightly softened.
4
Return pan-fried tofu to the pot. Pour in the sauce mixture (vegetarian oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, vegetable broth). Bring to a simmer.
5
Cover and braise over medium-low heat for 10-15 minutes, allowing flavors to meld. Stir gently occasionally.
6
Stir in cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil. Garnish with chopped spring onion and serve hot in the claypot.

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