Braised Firm Tofu with Enoki Mushrooms and Water Chestnuts 鮮菇馬蹄紅燒豆腐

A comforting Cantonese vegetarian dish featuring pan-fried firm tofu braised to perfection with tender enoki mushrooms and crunchy water chestnuts in a savoury brown sauce. Served with fresh bok choy.

Nutrition (per serving)

Ingredients

• 500g Firm Tofu, pressed and cut into 2cm cubes
• 200g Enoki Mushrooms, trimmed and separated
• 150g Canned Water Chestnuts, drained and sliced
• 250g Bok Choy, washed and halved
• 3 cloves Garlic, minced
• 1-inch Ginger, sliced
• 2 tablespoons Vegetable Oil
• 3 tablespoons Vegetarian Oyster Sauce
• 2 tablespoons Light Soy Sauce
• 1 teaspoon Sugar
• 250ml Water or Vegetable Broth
• 1 tablespoon Cornstarch mixed with 2 tablespoons Water (for slurry)
• 1 teaspoon Sesame Oil

Steps

1. Heat Vegetable Oil in a wok or large pan over medium-high heat. Add Firm Tofu cubes and pan-fry until golden brown and crispy on all sides. Remove and set aside.
2. In the same wok, add a little more Vegetable Oil if needed. Add minced Garlic and Ginger slices and stir-fry until fragrant. Add Bok Choy and stir-fry for 1-2 minutes until slightly tender-crisp. Remove Bok Choy and set aside.
3. In the wok, add Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, and Water or Vegetable Broth. Bring the sauce to a simmer.
4. Return the pan-fried Firm Tofu to the wok. Add Enoki Mushrooms and Sliced Water Chestnuts. Stir gently to coat everything with the sauce. Cover and let it simmer for 5-7 minutes, allowing the tofu to absorb the flavours.
5. Stir Cornstarch with Water for slurry until smooth. Slowly pour the Cornstarch slurry into the simmering sauce, stirring constantly until the sauce thickens to your desired consistency. Stir in Sesame Oil. Add the stir-fried Bok Choy back into the wok and toss briefly to combine. Serve immediately with Steamed Rice.

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