Braised Egg Tofu with Assorted Mushrooms and Seasonal Greens 鮮菇扒玉子豆腐

A comforting and savory Cantonese vegetarian dish featuring delicate egg tofu pan-fried until golden, then gently braised with a mix of earthy shiitake mushrooms, delicate enoki mushrooms, and crisp seasonal greens, all simmered in a light, flavorful sauce.

Nutrition (per serving)

Ingredients

• 2 tubes (approx 300g each) Egg Tofu
• 150g Fresh Shiitake mushrooms
• 100g Enoki mushrooms
• 300g Bok choy (or other seasonal greens like gai lan/choy sum)
• 3 cloves Garlic, minced
• 2 slices Ginger, minced
• 2 tbsp Vegetarian oyster sauce
• 1 tbsp Light soy sauce
• 1 tsp Sesame oil
• 1 tbsp Cornstarch
• 1/2 cup Water
• 3 tbsp Vegetable oil
• A pinch White pepper

Steps

1. Slice egg tofu into 1-inch thick rounds. Gently pat dry with paper towels.
2. Clean shiitake mushrooms and slice if large. Trim off the roots of enoki mushrooms. Wash and cut bok choy into desired pieces. Mince garlic and ginger.
3. Heat 2 tbsp vegetable oil in a non-stick pan over medium-high heat. Pan-fry egg tofu until golden brown on all sides. Remove and set aside.
4. In the same pan, add 1 tbsp vegetable oil. Sauté minced garlic and ginger until fragrant.
5. Add shiitake mushrooms and stir-fry for 2-3 minutes.
6. Add bok choy and enoki mushrooms. Stir-fry until slightly wilted.
7. In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, sesame oil, cornstarch, water, and white pepper to create a sauce.
8. Pour the sauce over the vegetables and mushrooms. Bring to a simmer, stirring constantly until the sauce thickens.
9. Gently add the pan-fried egg tofu back into the pan. Stir gently to coat with sauce.
10. Serve hot with steamed rice.

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