Braised Egg Tofu with Minced Mushroom and Peas 金磚玉子豆腐煲

Golden-fried egg tofu braised in a savory sauce with finely minced mushrooms and vibrant green peas. This vegetarian delight offers a delightful combination of soft textures and rich flavors.

Nutrition (per serving)

Ingredients

• 3 tubes egg tofu, sliced into 1.5 cm thick rounds
• 80g shiitake mushrooms, fresh or rehydrated dried, finely minced
• 50g green peas, fresh or frozen
• 50g carrot, finely diced
• 2 cloves garlic, minced
• 4 tablespoons vegetable oil (for frying tofu)
• 200ml vegetable stock
• 1 tablespoon light soy sauce
• 1 tablespoon vegetarian oyster sauce
• 0.5 teaspoon sugar
• 0.5 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 0 pinch white pepper

Steps

1. Heat vegetable oil in a wok or frying pan over medium-high heat. Gently pan-fry the sliced egg tofu until golden brown on all sides. Remove and set aside on a plate lined with paper towels to drain excess oil.
2. Pour out most of the oil from the wok. Add minced garlic and finely minced shiitake mushrooms. Stir-fry for 2-3 minutes until fragrant and mushrooms are softened.
3. Add finely diced carrot and green peas to the wok. Stir-fry for another 1 minute.
4. Pour in vegetable stock, light soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring the sauce to a simmer.
5. Gently add the pan-fried egg tofu back into the wok. Let it simmer in the sauce for 3-5 minutes, allowing the tofu to absorb the flavors.
6. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Drizzle with sesame oil and gently toss.
7. Serve hot in a claypot or deep serving dish with steamed rice.

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