Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
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
Log in to watch this premium content and more!
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.
- Medium
- 10 min
- 125 min
- 15 min
- 4 steps
- 13 Ingredients
- Medium
- 4 steps
- 13 Ingredients
- 10 min
- 125 min
- 15 min
Instructions
-
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.
-
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.
-
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.
-
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.
Reviews
{{formErrorMessage}}
Show more reviews
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
Nutrition
Close