Claypot Braised Tofu with Shiitake Mushrooms and Glass Noodles 砂鍋冬菇粉絲豆腐煲

A comforting vegetarian dish featuring tender firm tofu and earthy shiitake mushrooms, braised in a savory sauce with translucent glass noodles, all served bubbling hot in a claypot.

Nutrition (per serving)

Ingredients

• 500g firm tofu, cut into 2cm cubes
• 8 dried shiitake mushrooms, rehydrated and sliced
• 100g glass noodles, soaked in warm water
• 1 carrot, peeled and sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp oyster sauce (vegetarian)
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 250ml mushroom broth (or water from rehydrating mushrooms)
• 1 tbsp cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water)
• 2 tbsp cooking oil
• 1 tsp sesame oil
• Pinch of white pepper

Steps

1. Heat cooking oil in a claypot or deep pot over medium heat. Sauté minced garlic and ginger until fragrant.
2. Add sliced shiitake mushrooms and carrots. Stir-fry for 3-5 minutes until slightly softened.
3. Pour in mushroom broth, vegetarian oyster sauce, soy sauce, dark soy sauce, sugar, and white pepper. Bring to a simmer.
4. Gently add tofu cubes to the simmering sauce. Cover and braise for 10-15 minutes, allowing the tofu to absorb the flavors.
5. Add the soaked and drained glass noodles to the claypot. Stir gently to mix. Cook for another 3-5 minutes until the noodles are tender and have absorbed most of the liquid.
6. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil before serving.

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