Claypot Braised Tofu with Assorted Mushrooms, Dried Beancurd Sticks and Glass Noodles 砂鍋腐竹什菌粉絲煲

A hearty and flavorful Cantonese vegetarian dish featuring firm tofu, rehydrated dried beancurd sticks, and assorted mushrooms braised in a rich savory sauce, served with glass noodles in a claypot.

Nutrition (per serving)

Ingredients

• Firm tofu, cut into 2cm cubes
• Dried beancurd sticks, rehydrated and cut into 5cm lengths
• Dried shiitake mushrooms, rehydrated, stems removed, halved if large
• King Oyster mushrooms, sliced
• Carrot, sliced into rounds
• Baby bok choy, halved
• Glass noodles, soaked until soft
• Garlic, minced
• Ginger, sliced
• Vegetable oil
• Water
• Vegetarian oyster sauce
• Light soy sauce
• Dark soy sauce
• Sugar
• Cornstarch slurry (cornstarch mixed with water)
• Sesame oil
• White pepper

Steps

1. Pan-fry firm tofu until golden brown on all sides. Remove and set aside.
2. In the same claypot, add vegetable oil, then sauté minced garlic and sliced ginger until fragrant.
3. Add rehydrated dried shiitake mushrooms, King Oyster mushrooms, and sliced carrot to the claypot. Stir-fry for a few minutes.
4. Return the pan-fried firm tofu and rehydrated dried beancurd sticks to the claypot. Add water, vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, and white pepper. Bring to a boil, then reduce heat and simmer.
5. Add the soaked glass noodles and baby bok choy to the claypot. Stir gently to combine.
6. Stir in the cornstarch slurry to thicken the sauce. Drizzle with sesame oil before serving hot.

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