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

No Nuts

No Milk

Difficulty: Medium

Preparation: 10 min
Cook: 125 min
Clean up: min

Steps: 4 steps
13 Ingredients

Difficulty: Medium
Steps: 4 steps
13 Ingredients

Preparation: 10 min
Cook: 125 min
Clean up: 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.

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.

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.