Braised Tofu and Mixed Vegetables with Fermented Red Bean Curd

Ingredients

Instructions

1. 1

   Drain and pat dry the firm tofu, then cut into 1.5 cm cubes. Wash and cut bok choy into halves. Peel and slice carrots. Stem and quarter shiitake mushrooms. Trim snow peas. Blanch bok choy, carrots, shiitake mushrooms, and snow peas in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.

2. 2

   Heat cooking oil in a wok or large pan over medium-high heat. Add tofu cubes and pan-fry until all sides are golden brown and slightly crispy. Remove tofu from the wok and set aside, draining excess oil.

3. 3

   In the same wok, with a little residual oil, add minced garlic and ginger slices. Sauté until fragrant. Add mashed fermented red bean curd and stir-fry for 30 seconds until aromatic. Stir in vegetarian oyster sauce, light soy sauce, and sugar. Pour in water (for braising) and bring the sauce to a simmer.

4. 4

   Return the fried tofu and blanched vegetables (bok choy, carrots, shiitake mushrooms, snow peas) to the wok with the simmering sauce. Gently stir to coat all ingredients evenly. Cover and braise for 5-7 minutes, allowing the flavors to meld.

5. 5

   In a small bowl, mix cornstarch with water (for slurry) to create a slurry. Stir the cornstarch slurry into the braising sauce gradually until it thickens to your desired consistency. Drizzle with sesame oil and give a final gentle stir. Serve hot with steamed rice.