Braised Loh Hon Jai with Fermented Red Bean Curd 南乳羅漢齋

A rich and savory vegetarian stew featuring a medley of vegetables and tofu puffs braised with aromatic fermented red bean curd, offering a unique depth of flavor.

Nutrition (per serving)

Ingredients

• 200g napa cabbage, cut into chunks
• 1 carrot, sliced
• 50g wood ear mushrooms, rehydrated and trimmed
• 4 dried shiitake mushrooms, rehydrated and halved
• 8-10 tofu puffs, halved
• 100g bamboo shoots, sliced
• 50g glass noodles, rehydrated
• 2 cubes fermented red bean curd (南乳)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce (vegetarian option)
• 1 tsp sugar
• 1 tsp sesame oil
• 300ml water or vegetable stock
• 2 tbsp cooking oil
• 2 slices ginger
• 1 clove garlic, minced

Steps

1. Mash the fermented red bean curd with light soy sauce, (vegetarian) oyster sauce, sugar, and sesame oil to form a smooth paste. Set aside.
2. Heat cooking oil in a large pot or wok. Sauté ginger and minced garlic until fragrant.
3. Add napa cabbage, carrots, wood ear mushrooms, shiitake mushrooms, bamboo shoots, and tofu puffs. Stir-fry for 3-5 minutes.
4. Stir in the fermented red bean curd paste. Pour in water or vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until vegetables are tender.
5. Add the rehydrated glass noodles and cook for another 2-3 minutes until they are soft and have absorbed some of the sauce.
6. Serve hot with white rice.

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