Braised Silken Tofu and Assorted Mushrooms with Winter Melon and Goji Berries 杞子冬瓜雜菌燴滑豆腐

A comforting and nourishing Cantonese vegetarian dish featuring tender silken tofu and a variety of fresh mushrooms braised with sweet winter melon and fragrant goji berries in a light, savory sauce. Perfect served with steamed white rice.

Nutrition (per serving)

Ingredients

• 1 block (350g) Silken tofu, drained and cut into 2cm cubes
• 100g Fresh shiitake mushrooms, sliced
• 100g Enoki mushrooms, root ends trimmed
• 100g Oyster mushrooms, torn into pieces
• 200g Winter melon, peeled and diced into 1.5cm cubes
• 200g Bok choy, cut into halves
• 1 tablespoon Goji berries, rinsed
• 2 slices Ginger, thinly sliced
• 2 cloves Garlic, minced
• 2 tablespoons Vegetarian oyster sauce
• 1 tablespoon Light soy sauce
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 100ml Water (for slurry)
• 200ml Vegetable broth
• 1/2 teaspoon Sugar
• A pinch White pepper
• 2 tablespoons Cooking oil

Steps

1. Gently drain and cut the silken tofu into 2cm cubes. In a small bowl, whisk together cornstarch and water to create a slurry.
2. Heat cooking oil in a wok or large pan over medium heat. Add ginger slices and minced garlic, stir-fry until fragrant.
3. Add winter melon cubes and all assorted mushrooms (shiitake, enoki, oyster mushrooms) to the wok. Stir-fry for 3-4 minutes until slightly softened.
4. Pour in vegetable broth, vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer. Gently add the silken tofu cubes and goji berries.
5. Cover and simmer for 5-7 minutes, allowing the flavors to meld. Add bok choy and cook until tender-crisp. Stir the cornstarch slurry one more time, then gradually add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
6. Drizzle with sesame oil. Ladle the braised tofu and vegetables into a serving dish. Serve hot with steamed white rice.

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