Braised Silken Tofu with Edamame and Preserved Turnip 菜脯毛豆扒滑豆腐

A delicate vegetarian dish featuring silky smooth tofu braised with vibrant green edamame and savory preserved turnip, creating a harmonious blend of textures and flavors.

Nutrition (per serving)

Ingredients

• 2 blocks (about 600g) silken tofu, drained and cut into 1.5-inch cubes
• 1 cup (150g) shelled edamame, frozen or fresh
• 3 tablespoons (45g) preserved turnip (chai poh), finely diced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, finely julienned
• 1/2 cup (120ml) vegetable broth
• 2 tablespoons vegetarian oyster sauce
• 1 teaspoon light soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
• 1 stalk spring onion, chopped for garnish

Steps

1. Prepare the Tofu. Gently blanch the silken tofu in hot water for 2-3 minutes to firm it up slightly and remove any raw taste. Carefully remove and drain.
2. Sauté Aromatics. Heat vegetable oil in a wok or large pan over medium heat. Add minced garlic and julienned ginger, stir-fry until fragrant.
3. Add Preserved Turnip and Edamame. Add finely diced preserved turnip and shelled edamame to the pan. Stir-fry for 2-3 minutes.
4. Braise the Tofu. Gently add the blanched tofu cubes to the pan. Pour in vegetable broth, vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
5. Thicken the Sauce. Stir the cornstarch slurry and slowly add it to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
6. Garnish and Serve. Carefully transfer the braised tofu to a serving platter. Garnish with chopped spring onion and serve immediately with steamed white rice.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce