Braised Beancurd

with Mushrooms

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10

min

Preparation

20

min

Cook

Easy

Difficulty

3

Steps

12

Ingredients

Try out this easy-to-make recipe for a mushroom-based vegetarian Chinese dish, bound to impress at the dinner table.

Let's start cooking!

Stir-fry mushrooms with garlic and ginger in a frying pan {step}Step 1 - Stir-fry the mushrooms{Step}

  • Heat the oil in a wok over medium-high heat.
  • Add garlic and 2 tsp ginger. Cook for about 30 seconds.
  • Add drained mushrooms. Cook and stir until the residual liquid from mushrooms has mostly evaporated
Add water chestnuts to mushroom and tofu in a frying pan

Step 2 - Cook the tofu and water chestnuts

  • Add broth, 2 Tbsp soy sauce, 2 tsp brown sugar, firm tofu and water chestnuts to the wok.

    For the tofu, look for packets labeled “Silken Tofu for frying”. This ensures that your tofu won’t fall apart as much when stir-frying.
  • Bring broth to a simmer, cooking for another 10 to 15 minutes.

Add cornstarch mixture into a pan with mushroom, tofu and water chestnut

Step 3 - Thicken the sauce

  • Mix 1½ tsp cornstarch and 1 Tbsp water to make a cornstarch mixture.
  • Add cornstarch mixture and 1 tsp sliced spring onions into the wok, bringing up the heat slightly to thicken the sauce.

Plate and Serve!

Mushroom and Tofu in sauce in a pot

Once sauce has thickened, garnish with 1 tsp spring onions and serve hot with rice.

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