Braised Firm Tofu with Broccoli and Black Fungus in Ginger Soy Sauce 薑汁豉油燴硬豆腐西蘭花炒木耳

A wholesome and flavorful Cantonese vegetarian dish featuring pan-fried firm tofu braised with tender broccoli florets and chewy black fungus, all coated in a savory ginger-infused soy sauce. Perfect served with steamed rice.

Nutrition (per serving)

Ingredients

• 500g Firm Tofu, cut into 2cm cubes
• 300g Broccoli, cut into florets
• 10g Dried Black Fungus, rehydrated and trimmed
• 30g Fresh Ginger, thinly sliced
• 3 cloves Garlic, minced
• 3 tablespoons Vegetable Oil
• 3 tablespoons Light Soy Sauce
• 1 teaspoon Dark Soy Sauce
• 2 tablespoons Vegetarian Oyster Sauce
• 1 teaspoon Sugar
• 0.25 teaspoon White Pepper
• 150ml Water or Vegetable Broth
• 1 tablespoon Cornstarch mixed with 2 tablespoons water (for slurry)
• 1 teaspoon Sesame Oil
• 2 stalks Green onions, chopped

Steps

1. Press firm tofu to remove excess water. Heat vegetable oil in a wok over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.
2. Add ginger slices and minced garlic to the same wok. Sauté until fragrant.
3. Add broccoli florets and rehydrated black fungus to the wok. Stir-fry for 2-3 minutes.
4. Return the pan-fried tofu to the wok.
5. In a small bowl, combine light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper, and water or vegetable broth to make the braising sauce. Pour the sauce over the ingredients in the wok.
6. Bring the sauce to a simmer, then cover and braise for 5-7 minutes until broccoli is tender-crisp and flavors have melded.
7. Stir in the cornstarch slurry to thicken the sauce to your desired consistency.
8. Drizzle with sesame oil.
9. Garnish with chopped green onions before serving.

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