Braised Silken Tofu with Assorted Mushrooms and Snow Peas

Ingredients

Instructions

1. 1

   Rehydrate dried shiitake mushrooms in warm water for 30 minutes. Once soft, stem and slice them. Reserve the mushroom soaking liquid.

2. 2

   Carefully remove silken tofu from packaging and slice into 1.5cm thick rounds or cubes. Pat dry gently with paper towels.

3. 3

   Prepare the vegetables: trim ends of snow peas, peel and julienne carrot, trim and separate enoki mushrooms, mince garlic, and slice ginger.

4. 4

   Heat cooking oil in a non-stick pan over medium-high heat. Gently pan-fry tofu slices until golden brown on both sides. Remove and set aside.

5. 5

   In the same pan, add a little more oil if needed. Sauté minced garlic and sliced ginger until fragrant.

6. 6

   Add sliced shiitake mushrooms and julienned carrot to the pan. Stir-fry for 2-3 minutes.

7. 7

   Pour in the reserved mushroom soaking liquid (strained) and vegetable broth/water. Bring to a simmer.

8. 8

   Add vegetarian abalone sauce, light soy sauce, and sugar. Stir well to combine.

9. 9

   Gently add the pan-fried silken tofu back into the sauce. Simmer for 5-7 minutes, allowing the tofu to absorb the flavors.

10. 10

    Add snow peas and enoki mushrooms. Cook for 2-3 minutes until they are tender-crisp.

11. 11

    Stir the cornstarch slurry and gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.

12. 12

    Drizzle with sesame oil, stir gently, and serve hot with steamed rice.