Braised Tofu and Shiitake Mushrooms with Seasonal Greens 冬菇豆腐燜時蔬

A comforting vegetarian dish featuring tender tofu puffs, earthy shiitake mushrooms, and crisp seasonal greens, braised in a savory sauce.

Nutrition (per serving)

Ingredients

• 200g tofu puffs
• 8 dried shiitake mushrooms, rehydrated and stemmed
• 300g bok choy or other seasonal greens, separated
• 2 cloves garlic, minced
• 10g ginger, sliced
• 1 tbsp cooking oil
• 2 tbsp light soy sauce
• 1 tbsp vegetarian oyster sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• 1/2 cup mushroom soaking liquid or water
• 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)

Steps

1. Rehydrate dried shiitake mushrooms in warm water for at least 30 minutes. Squeeze out excess water, stem, and slice if large. Reserve mushroom soaking liquid.
2. Blanch bok choy in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.
3. Heat cooking oil in a wok or claypot over medium heat. Sauté minced garlic and sliced ginger until fragrant.
4. Add tofu puffs and sliced shiitake mushrooms to the wok. Stir-fry for 2-3 minutes.
5. Pour in light soy sauce, vegetarian oyster sauce, sugar, sesame oil, and the reserved mushroom soaking liquid. Bring to a simmer.
6. Reduce heat to low, cover, and braise for 10-12 minutes, allowing the tofu and mushrooms to absorb the flavors.
7. Add the blanched bok choy to the pot. Stir gently to combine.
8. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed rice.

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