Claypot Braised Tofu with Assorted Mushrooms and Glass Noodles 砂鍋什菌粉絲煲豆腐

A comforting and flavorful Cantonese vegetarian dish featuring golden pan-fried firm tofu, an assortment of tender shiitake and enoki mushrooms, and silky glass noodles, all braised in a rich savory sauce with Napa cabbage and carrots. Served bubbling hot in a claypot.

Nutrition (per serving)

Ingredients

• 350g Firm Tofu, cut into 2cm cubes
• 6 pieces Dried Shiitake Mushrooms, soaked until soft, stems removed, sliced
• 150g Enoki Mushrooms, trimmed and separated
• 200g Napa Cabbage, chopped into large pieces
• 50g Carrot, peeled and thinly sliced
• 50g Glass Noodles, soaked in warm water until soft, drained
• 2 cloves Garlic, minced
• 3 slices Ginger
• 1 stalk Scallions, chopped (for garnish)
• 3 tbsp Vegetarian Oyster Sauce
• 1 tbsp Light Soy Sauce
• 1 tsp Dark Soy Sauce
• 1 tsp Sesame Oil
• 0.5 tsp Sugar
• 0.25 tsp White Pepper
• 1 tbsp Cornstarch, mixed with 2 tbsp water (for slurry)
• 250ml Mushroom soaking liquid or water
• 2 tbsp Cooking Oil

Steps

1. Pan-fry Tofu cubes in Cooking Oil until golden brown on all sides. Remove and set aside.
2. In the same pan, add a little more Cooking Oil if needed. Sauté Ginger slices and minced Garlic until fragrant.
3. Add sliced Shiitake Mushrooms, Carrot slices, and Napa Cabbage to the pan. Stir-fry for 2-3 minutes until slightly softened.
4. In a small bowl, combine Vegetarian Oyster Sauce, Light Soy Sauce, Dark Soy Sauce, Sesame Oil, Sugar, White Pepper, and Mushroom soaking liquid or water. Mix well.
5. Pour the prepared sauce into the pan with the vegetables. Add the pan-fried Tofu and bring to a simmer. Cover and braise for 5-7 minutes.
6. Add Enoki Mushrooms and soaked Glass Noodles. Stir gently to combine. Continue to simmer for another 2-3 minutes until the noodles are tender and have absorbed the sauce.
7. Stir in the Cornstarch slurry to thicken the sauce to your desired consistency. Transfer to a preheated claypot, garnish with chopped Scallions, and serve hot.

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