Braised Firm Tofu with Assorted Mushrooms and Bamboo Shoots in Fermented Red Bean Curd Sauce

Name: Braised Firm Tofu with Assorted Mushrooms and Bamboo Shoots in Fermented Red Bean Curd Sauce
Cook time: 30 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong30 minVegetarian

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Servings

Ingredients

Proteins

400 g Firm Tofu
150 g King Oyster Mushrooms
1 tbsp Vegetarian Oyster Sauce

Aromatics

2 cloves Garlic
3 slices Ginger
0.25 tsp White Pepper

Sauces & Seasonings

1 tbsp Light Soy Sauce
1 tsp Sugar
1 tbsp Shaoxing Wine
1 tbsp Cornstarch
2 tbsp Water (for cornstarch slurry)
2 tbsp Cooking Oil
0.5 tsp Sesame Oil

Vegetables

100 g Fresh Shiitake Mushrooms
200 g Bok Choy
2 cubes Fermented Red Bean Curd

Other

150 g Canned Bamboo Shoots
200 ml Water (for braising)

Instructions

1
Heat cooking oil in a wok. Pan-fry tofu until golden brown on all sides. Remove and set aside.
2
In the same wok, add a little more cooking oil if needed. Sauté garlic and ginger until fragrant.
3
Add shiitake mushrooms, king oyster mushrooms, and bamboo shoots to the wok. Stir-fry for a few minutes until slightly softened.
4
Add mashed fermented red bean curd, vegetarian oyster sauce, light soy sauce, sugar, and Shaoxing wine. Stir well to coat.
5
Return the pan-fried tofu to the wok. Pour in the braising water. Bring to a simmer, then cover and braise for 10 minutes.
6
Add bok choy and continue to braise for another 3-5 minutes, or until bok choy is tender-crisp.
7
Mix cornstarch with water to form a slurry. Stir into the braising liquid to thicken.
8
Drizzle with sesame oil and sprinkle with white pepper. Serve hot.

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