Spring Mushroom Tofu with Black Bean Sauce in Clay Pot 春菇豆腐豉豆醬砂鍋

An aromatic vegetarian clay pot dish featuring silky tofu and tender spring mushrooms bathed in a savory black bean sauce. The umami-rich fermented black beans create a deeply flavored sauce that clings to the tofu and mushrooms. Finished with aromatic sesame oil and fresh scallion garnish.

Nutrition (per serving)

Ingredients

• 400g soft tofu
• 250g spring mushrooms (straw mushrooms)
• 3tbsp fermented black beans (豉)
• 2tbsp soy sauce
• 1tbsp oyster sauce
• 1tsp sugar
• 1tbsp sesame oil
• 3 cloves garlic
• 1 piece (2cm) ginger
• 150ml vegetable stock
• 2tbsp vegetable oil
• 1tbsp cornstarch
• 2tbsp water
• 2 stems scallions
• 1tsp white pepper

Steps

1. Cut tofu into bite-sized cubes. Clean spring mushrooms gently and leave whole or halve if large.
2. Rinse fermented black beans briefly under water and drain. Mash coarsely with the back of a spoon.
3. Mince garlic and ginger finely.
4. Heat vegetable oil in a clay pot over medium-high heat.
5. Add minced garlic and ginger, fry until fragrant.
6. Stir in mashed fermented black beans and cook for 20 seconds.
7. Pour in vegetable stock and add soy sauce, oyster sauce, and sugar. Bring to a simmer.
8. Gently add tofu cubes and spring mushrooms to the pot.
9. Simmer gently for 8 minutes until mushrooms are tender and tofu absorbs the flavors.
10. Mix cornstarch with water to create a slurry. Slowly pour into the pot while stirring to thicken the sauce.
11. Drizzle sesame oil over the top and add white pepper to taste.
12. Garnish with sliced scallions and serve hot directly in the clay pot.

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