Soak the dried shiitake mushrooms and dried wood ear mushrooms in separate bowls until softened. Squeeze out excess water from the mushrooms. Mince the shiitake mushrooms and finely chop the wood ear mushrooms. Reserve the shiitake mushroom soaking liquid.
Dice the carrot finely.
Cut an opening into each tofu puff and gently scoop out some of the inside to create a pocket.
In a bowl, combine the minced shiitake mushrooms, finely diced carrot, a portion of the chopped wood ear mushrooms, light soy sauce, sesame oil, white pepper, and cornstarch. Mix well to form the stuffing.
Carefully stuff each tofu puff with the vegetable and mushroom mixture.
Heat vegetable oil in a wok or claypot over medium heat. Sauté the minced garlic and sliced ginger until fragrant.
Add the napa cabbage and the remaining chopped wood ear mushrooms to the pot. Stir-fry for a few minutes until slightly softened.
Gently place the stuffed tofu puffs on top of the cabbage and mushrooms.
Pour in water or vegetable broth, vegetarian oyster sauce, dark soy sauce, salt, and sugar. Bring the mixture to a simmer.
Cover the pot and braise for about 20 minutes, or until the tofu puffs are tender and the flavors have melded.
Add the glass noodles to the pot, ensuring they are submerged in the liquid. Cook for another 5-7 minutes, or until the glass noodles are soft and translucent.
Taste and adjust seasoning as needed. Serve hot.
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