Braised Tofu Puffs with Fermented Bean Curd and Vegetables 腐乳枝竹煲

A hearty and flavorful vegetarian claypot dish featuring spongy tofu puffs and bamboo shoots simmered in a savory sauce rich with the distinctive taste of fermented bean curd.

Nutrition (per serving)

Ingredients

• 12 pieces fried tofu puffs (yu tau pok)
• 100g dried bamboo sheets (ji juk), soaked until soft and cut into 2-inch lengths
• 6 dried shiitake mushrooms, soaked until soft, stems removed
• 200g napa cabbage, cut into large chunks
• 3 slices ginger
• 2 cloves garlic, smashed
• 2 cubes fermented red bean curd (fu ru)
• 1 tbsp fermented red bean curd sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 250ml hot water or vegetable broth
• 1 tbsp cooking oil
• 1 tbsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water)

Steps

1. Squeeze excess water from soaked dried bamboo sheets and tofu puffs. Cut bamboo sheets into lengths. Drain soaked shiitake mushrooms.
2. In a claypot or large pot, heat cooking oil over medium heat. Sauté ginger and garlic until fragrant.
3. Add fermented red bean curd cubes and sauce to the pot. Mash them gently with the back of a spoon and stir-fry for 1 minute until fragrant.
4. Add shiitake mushrooms, dried bamboo sheets, and tofu puffs. Stir-fry for 2-3 minutes to coat them with the sauce.
5. Pour in hot water or vegetable broth. Add light soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
6. Add napa cabbage and continue to simmer for another 5-7 minutes until cabbage is tender.
7. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Serve hot with steamed 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