Braised Tofu with Mixed Vegetables and Fermented Bean Curd 腐乳雜菜炆豆腐

A wholesome vegetarian dish featuring pan-fried firm tofu and an assortment of colorful vegetables, braised in a rich and aromatic fermented bean curd sauce. It's deeply savory and comforting, perfect for a plant-based meal.

Nutrition (per serving)

Ingredients

• 500g firm tofu, pressed and cut into slices
• 2tbsp cooking oil (for pan-frying tofu)
• 2 cloves garlic, minced
• 2 slices ginger, julienned
• 100g napa cabbage, cut into chunks
• 1 medium carrot, sliced
• 4 dried shiitake mushrooms, rehydrated and sliced
• 10g dried wood ear mushrooms, rehydrated and sliced
• 1 stalk spring onion, chopped
• 2 cubes red fermented bean curd, mashed
• 0.5 cube white fermented bean curd, mashed
• 1tbsp soy sauce (for sauce)
• 1tsp sugar (for sauce)
• 0.5tsp sesame oil (for sauce)
• 1.5 cups water or vegetable broth
• 1tsp cornstarch mixed with 2 tbsp water (for thickening)

Steps

1. Heat cooking oil in a large pan or wok over medium heat. Pan-fry tofu slices until golden brown and crispy on both sides. Remove and set aside.
2. In the same pan, add minced garlic and julienned ginger, stir-fry until fragrant, about 1 minute.
3. Add napa cabbage, sliced carrots, rehydrated shiitake mushrooms, and wood ear mushrooms. Stir-fry for 2-3 minutes.
4. In a separate bowl, mash the red and white fermented bean curd cubes. Add soy sauce, sugar, sesame oil, and water or vegetable broth. Mix well to form the sauce.
5. Pour the prepared fermented bean curd sauce over the vegetables. Bring to a simmer. Add the pan-fried tofu back into the pan. Cover and braise for 10-15 minutes, allowing flavors to meld.
6. Stir in the cornstarch slurry and cook, stirring gently, until the sauce thickens to your desired consistency.
7. Garnish with chopped spring onion and serve hot.

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