Braised Fried Tofu Puffs with Mixed Mushrooms and Glass Noodles 雜菇粉絲炆豆卜

A delightful vegetarian dish featuring porous fried tofu puffs, an assortment of fresh and dried mushrooms, and chewy glass noodles, all braised in a savory, aromatic sauce. This dish is rich in texture and umami, perfect for a hearty plant-based meal.

Nutrition (per serving)

Ingredients

• 200g fried tofu puffs (豆卜), halved
• 5 dried shiitake mushrooms, soaked and quartered
• 150g fresh mushrooms (e.g., oyster, enoki, shimeji), trimmed
• 50g glass noodles, soaked until softened
• 1 medium carrot, sliced
• 2-3 stalks bok choy or gai lan, cut into segments
• 3 slices ginger
• 2 cloves garlic, minced
• 2 tbsp cooking oil
• Sauce:
• 2 tbsp vegetarian oyster sauce
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 300ml hot water or vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (for slurry, optional)

Steps

1. Prepare ingredients: Soak dried shiitake mushrooms until soft, then squeeze dry and quarter. Soak glass noodles in warm water until pliable, then drain. Combine all sauce ingredients in a small bowl.
2. Heat cooking oil in a large pot or wok. Sauté ginger and minced garlic until fragrant.
3. Add dried shiitake mushrooms, fresh mushrooms, and sliced carrots. Stir-fry for 3-4 minutes until vegetables are slightly softened.
4. Add fried tofu puffs and pour in the prepared sauce mixture. Bring to a simmer, then reduce heat, cover, and braise for 10 minutes.
5. Add soaked glass noodles and bok choy/gai lan. Continue to braise for another 5 minutes, or until glass noodles are tender and have absorbed the sauce.
6. If desired, stir in cornstarch slurry to slightly thicken the sauce. Serve hot, optionally with steamed rice.

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