Braised Firm Tofu with Assorted Mushrooms and Bamboo Shoots in Fermented Red Bean Curd Sauce 南乳雜菌枝竹燜豆腐

A savoury and aromatic Cantonese vegetarian dish featuring pan-fried firm tofu braised with a mix of fresh shiitake and king oyster mushrooms, and tender bamboo shoots, all coated in a rich, umami-rich fermented red bean curd sauce.

Nutrition (per serving)

Ingredients

• 400g Firm Tofu, pressed and cut into 2cm cubes
• 100g Fresh Shiitake Mushrooms, stemmed and halved
• 150g King Oyster Mushrooms, sliced into thick rounds
• 150g Canned Bamboo Shoots, drained and sliced
• 200g Bok Choy, cleaned and halved
• 2 cloves Garlic, minced
• 3 slices Ginger
• 2 cubes Fermented Red Bean Curd (Nam Yue), mashed
• 1 tbsp Vegetarian Oyster Sauce
• 1 tbsp Light Soy Sauce
• 1 tsp Sugar
• 1 tbsp Shaoxing Wine
• 1 tbsp Cornstarch
• 2 tbsp Water (for cornstarch slurry)
• 200ml Water (for braising)
• 2 tbsp Cooking Oil
• 0.5 tsp Sesame Oil
• 0.25 tsp White Pepper

Steps

1. Heat cooking oil in a wok. Pan-fry tofu until golden brown on all sides. Remove and set aside.
2. In the same wok, add a little more cooking oil if needed. Sauté garlic and ginger until fragrant.
3. Add shiitake mushrooms, king oyster mushrooms, and bamboo shoots to the wok. Stir-fry for a few minutes until slightly softened.
4. Add mashed fermented red bean curd, vegetarian oyster sauce, light soy sauce, sugar, and Shaoxing wine. Stir well to coat.
5. Return the pan-fried tofu to the wok. Pour in the braising water. Bring to a simmer, then cover and braise for 10 minutes.
6. Add bok choy and continue to braise for another 3-5 minutes, or until bok choy is tender-crisp.
7. Mix cornstarch with water to form a slurry. Stir into the braising liquid to thicken.
8. Drizzle with sesame oil and sprinkle with white pepper. Serve hot.

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