Claypot Braised Tofu with Assorted Mushrooms, Dried Beancurd Sticks and Glass Noodles

Ingredients

Instructions

1. 1

   Pan-fry firm tofu until golden brown on all sides. Remove and set aside.

2. 2

   In the same claypot, add vegetable oil, then sauté minced garlic and sliced ginger until fragrant.

3. 3

   Add rehydrated dried shiitake mushrooms, King Oyster mushrooms, and sliced carrot to the claypot. Stir-fry for a few minutes.

4. 4

   Return the pan-fried firm tofu and rehydrated dried beancurd sticks to the claypot. Add water, vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat and simmer.

5. 5

   Add the soaked glass noodles and baby bok choy to the claypot. Stir gently to combine.

6. 6

   Stir in the cornstarch slurry to thicken the sauce. Drizzle with sesame oil before serving hot.