Braised Tofu and Mixed Mushrooms with Snow Peas 雜菌扒豆腐配荷蘭豆

A classic Cantonese vegetarian dish featuring pan-fried firm tofu braised with a variety of mushrooms and crisp snow peas in a savory vegetarian oyster sauce.

Nutrition (per serving)

Ingredients

• 300 grams Firm tofu, pressed and sliced into 1.5cm thick pieces
• 100 grams Fresh shiitake mushrooms, stemmed and sliced
• 100 grams King oyster mushrooms, sliced into rounds or lengthwise
• 100 grams Enoki mushrooms, trimmed and separated
• 100 grams Snow peas, trimmed
• 2 cloves Garlic, minced
• 10 grams Ginger, sliced
• 2 tablespoons Vegetarian oyster sauce
• 1 tablespoon Light soy sauce
• 1 teaspoon Sugar
• 1/4 teaspoon White pepper
• 1 tablespoon Cornstarch mixed with 2 tablespoons water (for slurry)
• 150 ml Water or vegetable broth
• 3 tablespoons Cooking oil
• 1 teaspoon Sesame oil
• 1 stalk Scallions, chopped (for garnish)

Steps

1. Heat cooking oil in a non-stick pan over medium-high heat. Pan-fry the firm tofu slices until golden brown and crispy on all sides. Remove and set aside.
2. In the same pan, add a little more cooking oil if needed. Sauté minced garlic and sliced ginger until fragrant.
3. Add the fresh shiitake mushrooms, king oyster mushrooms, and enoki mushrooms to the pan. Stir-fry for 2-3 minutes until slightly softened.
4. Add the snow peas and stir-fry for another 1-2 minutes until vibrant green and tender-crisp.
5. Return the pan-fried tofu to the pan. Pour in the water or vegetable broth. Stir in the vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
6. Gradually stir in the cornstarch slurry to thicken the sauce to your desired consistency.
7. Drizzle with sesame oil. Garnish with chopped scallions before serving.

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