Ingredients

  • Serves 2 people
  • 5 pcs shitake mushrooms (cut into half)

  • 1 cup vegetable broth

  • 1 packet firm tofu cut into ½ inch cubes

  • 30 g water chestnuts (coarsely chopped)

  • 12 pcs (thinly sliced) carrots

  • 2 leaves napa cabbage (thick slices)

  • 4 cloves garlic (minced)

  • 2 tsp ginger (minced)

  • ½ stalk spring onion (sliced)

  • 1 tbsp oil

  • 1 tbsp soy sauce

  • 1 tsp sugar

  • 1½ tsp cornstarch + 1 tbsp water, make slurry

Braised Beancurd with Mushroom
Recipe Courtesy of Asian Food Network

Braised Beancurd with Mushroom

The Braised beancurd with mushrooms is a traditional vegetarian Chinese dish that will warm up even the coldest of souls. Everything about this dish is gentle, down to its earthy colours –the juicy mushrooms, soft tofu, the subtle flavour of the sauce. It takes no time to cook too! Enjoy it warm, and over a hot bowl of steaming rice.
Healthy
Healthy
No Nuts
No Nuts
No Milk
No Milk
No Alcohol
No Alcohol
Healthy
Healthy
No Nuts
No Nuts
No Milk
No Milk
No Alcohol
No Alcohol
  • Medium
  • 10 min
  • 125 min
  • 15 min
  • 4 steps
  • 13 Ingredients
  • Medium
  • 4 steps
  • 13 Ingredients
  • 10 min
  • 125 min
  • 15 min

Instructions

  1. Fry tofu

    • Cut the tofu into pieces and pat dry with paper towels
    • Heat up your wok or deep fryer and add oil.  Deep fry the tofu until light to golden brown, dish out and drain with paper towel.  Set aside.
    Fry tofu


  2. Stir fry the mushrooms

    • Heat the oil a claypot over medium high heat
    • Add garlic and ginger. Cook for about 1 minute
    • Add mushrooms, carrots and cabbage. Cook and stir until the residual liquid from vegetables has mostly evaporated.


  3. Cook the tofu and water chestnuts

    • Add broth, soy sauce, sugar, firm tofu and water chestnutsto the wok.
    • Bring broth to a simmer, cooking for another 15 min. 
    Cook the tofu and water chestnuts


  4. Thicken the sauce

    • Add corn starch mixture and 1 tsp sliced spring onion into the wok, bringing up the heat slightly to thicken the sauce.
    • Once sauce has thickened, remove from heat. 


Garnish and Serve!

Once sauce has thickened, remove from heat.  Garnish with chopped spring onion and serve hot with rice.

Garnish and Serve!

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