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

A savory and aromatic Cantonese dish featuring tender firm tofu and a colorful assortment of vegetables, braised in a rich and distinctive sauce made from fermented red bean curd, garlic, and ginger. Perfectly paired with steamed rice.

Nutrition (per serving)

Ingredients

• Firm Tofu, cut into 1.5 cm cubes
• Bok Choy, cut into halves
• Carrots, sliced
• Fresh Shiitake Mushrooms, stemmed and quartered
• Snow Peas, trimmed
• Fermented Red Bean Curd (Nam Yue), mashed
• Garlic, minced
• Ginger, sliced
• Vegetarian Oyster Sauce
• Light Soy Sauce
• Sugar
• Sesame Oil
• Cornstarch
• Water (for braising)
• Water (for cornstarch slurry)
• Cooking Oil

Steps

1. Drain and pat dry the firm tofu, then cut into 1.5 cm cubes. Wash and cut bok choy into halves. Peel and slice carrots. Stem and quarter shiitake mushrooms. Trim snow peas. Blanch bok choy, carrots, shiitake mushrooms, and snow peas in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.
2. Heat cooking oil in a wok or large pan over medium-high heat. Add tofu cubes and pan-fry until all sides are golden brown and slightly crispy. Remove tofu from the wok and set aside, draining excess oil.
3. In the same wok, with a little residual oil, add minced garlic and ginger slices. Sauté until fragrant. Add mashed fermented red bean curd and stir-fry for 30 seconds until aromatic. Stir in vegetarian oyster sauce, light soy sauce, and sugar. Pour in water (for braising) and bring the sauce to a simmer.
4. Return the fried tofu and blanched vegetables (bok choy, carrots, shiitake mushrooms, snow peas) to the wok with the simmering sauce. Gently stir to coat all ingredients evenly. Cover and braise for 5-7 minutes, allowing the flavors to meld.
5. In a small bowl, mix cornstarch with water (for slurry) to create a slurry. Stir the cornstarch slurry into the braising sauce gradually until it thickens to your desired consistency. Drizzle with sesame oil and give a final gentle stir. Serve hot with steamed rice.

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