Braised Firm Tofu and King Oyster Mushrooms with Fermented Red Bean Curd Sauce 腐乳炆杏鮑菇硬豆腐

A hearty and savory Cantonese vegetarian dish featuring firm tofu and succulent king oyster mushrooms braised in a rich sauce made with fermented red bean curd, ginger, garlic, and aromatics.

Nutrition (per serving)

Ingredients

• 500g Firm Tofu, cut into 2cm cubes
• 300g King Oyster Mushrooms, sliced 0.5cm thick
• 250g Bok Choy, leaves separated
• 3 cloves Garlic, minced
• 20g Ginger, sliced
• 60g Red Fermented Bean Curd (approx. 2-3 cubes + 2 tbsp liquid), mashed
• 1 tsp Sugar
• 1 tbsp Light Soy Sauce
• 1 tsp Dark Soy Sauce
• 1 tbsp Vegetarian Oyster Sauce
• 1 tsp Sesame Oil
• 250ml Water or Vegetable Broth
• 1 tbsp Cornstarch
• 2 tbsp Water (for slurry)
• 2 tbsp Cooking Oil

Steps

1. Prepare the ingredients: Drain and cube the firm tofu. Slice the king oyster mushrooms. Separate the bok choy leaves. Mince the garlic and slice the ginger. Mash the red fermented bean curd. Combine cornstarch and water for slurry.
2. Heat cooking oil in a wok or large pan over medium-high heat. Add the cubed tofu and pan-fry until golden brown on all sides. Remove and set aside.
3. In the same wok, add a little more cooking oil if needed. Sauté minced garlic and sliced ginger until fragrant.
4. Add the sliced king oyster mushrooms and stir-fry for 2-3 minutes until slightly softened.
5. Add the mashed red fermented bean curd and stir-fry briefly to release its aroma.
6. Pour in the water or vegetable broth. Add sugar, light soy sauce, dark soy sauce, and vegetarian oyster sauce. Bring to a simmer.
7. Return the pan-fried tofu to the wok. Stir gently to coat with the sauce. Cover and braise for 8-10 minutes, allowing the tofu to absorb the flavors.
8. Add the bok choy leaves to the wok. Cook until just tender-crisp.
9. Stir the cornstarch slurry again and gradually pour it into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
10. Drizzle with sesame oil. Serve hot with white rice.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce