Braised Firm Tofu with Asparagus and Fermented Black Beans 豉汁蘆筍燴硬豆腐

A savory and aromatic Cantonese vegetarian dish featuring pan-fried firm tofu and crisp asparagus braised in a rich sauce of fermented black beans, garlic, and ginger. Served hot, it’s a delightful accompaniment to steamed rice.

Nutrition (per serving)

Ingredients

• 500grams Firm Tofu
• 300grams Fresh Asparagus
• 6 Dried Shiitake Mushrooms
• 3cloves Garlic Cloves
• 1inch Fresh Ginger
• 1.5tablespoons Fermented Black Beans
• 2tablespoons Vegetarian Oyster Sauce
• 1tablespoon Light Soy Sauce
• 1teaspoon Sugar
• 1teaspoon Toasted Sesame Oil
• 1tablespoon Cornstarch
• 120ml Vegetable Broth
• 3tablespoons Cooking Oil
• 250ml Water

Steps

1. Rehydrate dried shiitake mushrooms in warm water until soft. Squeeze out excess water, remove stems, and quarter the caps. Reserve the mushroom water if desired for broth.
2. In a small bowl, whisk together vegetarian oyster sauce, light soy sauce, sugar, sesame oil, cornstarch, and vegetable broth to create the sauce mixture.
3. Heat cooking oil in a wok over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove tofu from the wok and set aside.
4. In the same wok, add a little more oil if needed. Sauté minced garlic, ginger slices, and mashed fermented black beans until fragrant, about 1 minute.
5. Add asparagus and quartered shiitake mushrooms to the wok. Stir-fry for 2-3 minutes until the asparagus is bright green and slightly tender-crisp.
6. Return the pan-fried tofu to the wok.
7. Pour the prepared sauce mixture into the wok and stir well to coat all ingredients. Bring to a simmer and cook until the sauce thickens, about 2-3 minutes.
8. Serve hot with steamed rice.

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