Braised Tofu with Mixed Vegetables and Fermented Bean Curd

Ingredients

Instructions

1. 1

   Heat cooking oil in a large pan or wok over medium heat. Pan-fry tofu slices until golden brown and crispy on both sides. Remove and set aside.

2. 2

   In the same pan, add minced garlic and julienned ginger, stir-fry until fragrant, about 1 minute.

3. 3

   Add napa cabbage, sliced carrots, rehydrated shiitake mushrooms, and wood ear mushrooms. Stir-fry for 2-3 minutes.

4. 4

   In a separate bowl, mash the red and white fermented bean curd cubes. Add soy sauce, sugar, sesame oil, and water or vegetable broth. Mix well to form the sauce.

5. 5

   Pour the prepared fermented bean curd sauce over the vegetables. Bring to a simmer. Add the pan-fried tofu back into the pan. Cover and braise for 10-15 minutes, allowing flavors to meld.

6. 6

   Stir in the cornstarch slurry and cook, stirring gently, until the sauce thickens to your desired consistency.

7. 7

   Garnish with chopped spring onion and serve hot.