Braised Bean Curd Sheets with Assorted Vegetables and Fermented Red Bean Curd 腐皮雜菜炆腐乳

A hearty and flavorful Cantonese vegetarian dish featuring soft, rehydrated bean curd sheets braised with a colourful array of vegetables like bok choy, carrots, snow peas, and shiitake mushrooms. The distinct savory and umami notes come from the fermented red bean curd, creating a rich sauce perfect for serving with steamed rice.

Nutrition (per serving)

Ingredients

• 100g Dried bean curd sheets
• 300g Bok Choy
• 150g Carrots
• 6 Dried Shiitake Mushrooms
• 100g Snow Peas
• 3cloves Garlic
• 3 Ginger
• 30g Fermented red bean curd
• 2tablespoons Vegetarian Oyster Sauce
• 1tablespoon Light Soy Sauce
• 1teaspoon Sugar
• 0.25teaspoon White Pepper
• 300ml Water or Vegetable Broth
• 1set Cornstarch slurry
• 3tablespoons Cooking Oil

Steps

1. Soak dried bean curd sheets in warm water until soft, then drain and cut into bite-sized pieces. Rehydrate dried shiitake mushrooms in warm water until soft, squeeze out excess water, remove stems, and slice. Reserve mushroom water.
2. Peel and slice carrots. Wash and cut bok choy into sections. Trim snow peas. Mince garlic and slice ginger.
3. In a bowl, mash fermented red bean curd with a fork. Add vegetarian oyster sauce, light soy sauce, sugar, white pepper, and 2 tablespoons of the reserved mushroom water (or vegetable broth) to create the sauce mixture.
4. Heat cooking oil in a wok over medium-high heat. Sauté minced garlic and sliced ginger until fragrant.
5. Add carrots and shiitake mushrooms to the wok and stir-fry for 2-3 minutes.
6. Add bean curd sheets and bok choy to the wok, stir-fry briefly.
7. Pour in the prepared fermented red bean curd sauce mixture and the remaining water or vegetable broth. Bring to a simmer.
8. Cover and braise for 10-12 minutes, allowing the flavors to meld and vegetables to tenderize.
9. Add snow peas and cook for another 2-3 minutes until tender-crisp.
10. Stir in cornstarch slurry to thicken the sauce to your desired consistency. Serve immediately with steamed rice.

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