Braised Tofu with Assorted Mushrooms and Bamboo Shoots in Vegetarian Oyster Sauce 素蠔油什菇竹筍豆腐煲

A hearty vegetarian claypot dish featuring pan-fried tofu, an assortment of earthy mushrooms, and crisp bamboo shoots, all simmered in a savory vegetarian oyster sauce-based gravy.

Nutrition (per serving)

Ingredients

• 400g firm tofu
• 150g assorted fresh mushrooms
• 100g canned bamboo shoots
• 3 cloves garlic
• 2 slices ginger
• 0.5 pc red bell pepper
• 0.5 pc yellow bell pepper
• 2tbsp cooking oil
• 2tbsp vegetarian oyster sauce
• 1tbsp soy sauce
• 1tsp dark soy sauce
• 1tsp sugar
• 0.25tsp white pepper
• 250ml vegetable broth or water
• 1tsp cornstarch (slurry)
• 1tsp sesame oil
• 0g chopped spring onion

Steps

1. Pat tofu slices dry with paper towels. Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry tofu until golden brown and crispy on all sides. Remove and set aside.
2. In the same pan or a claypot, add remaining oil. Sauté minced garlic and ginger until fragrant. Add bell peppers and bamboo shoots, stir-fry for 2-3 minutes.
3. Add assorted mushrooms and stir-fry for another 2-3 minutes until slightly softened.
4. Return pan-fried tofu to the pot. Pour in the sauce mixture (vegetarian oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, vegetable broth). Bring to a simmer.
5. Cover and braise over medium-low heat for 10-15 minutes, allowing flavors to meld. Stir gently occasionally.
6. Stir in cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil. Garnish with chopped spring onion and serve hot in the claypot.

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