Braised Chinese Mushrooms and Tofu

This was meant to be for the last IMBB 19 - all about vegan food. As usual, something got in the way and I was not able to post on time. But anyway, this is quite good and not far off from your usual stir fry. The only thing I don't like in it is the bamboo shoots. I've never been fond of its stinky nature so I ladled it mostly to my husband while I picked most of the bok choi and mushrooms. ;) It looks a bit dry 'coz all the sauces are at the bottom of the bowl. I should have used a shallower and wider plate just to show the sauce in all its glory. Hehe!

Oh yeah, this is adapted from the cookbook Chinese Cuisine by Huang Su-Huei.


Braised Chinese Mushrooms and Tofu

500 g  firm tofu - drained and cut into bite sized pieces
2 green onions - cut into 1-inch lengths
1-inch square of fresh ginger - sliced
5 Chinese black mushrooms (shiitake)
1/2 cup sliced bamboo shoots
3 precooked bok choi (or pechay/pak choi) - sliced in quarters lengthwise
1 cup stock
2 1/2 Tbsp soy sauce
dash of ground black pepper
dash of sesame oil
1/2 Tbsp cornstarch
1 Tbsp water
oil for frying

1. If using dried mushrooms, soak the mushrooms in hot water for about 30 minutes until soft. Drain and squeeze out water from them. Cut off the stems and discard. Slice into bite-sized pieces. Set aside.
2. Pat tofu pieces dry and deep fry or pan fry until golden brown. Remove and drain, set aside.
3. Mix stock, soy sauce, black pepper, and sesame oil in a bowl. Set aside.
4. Mix cornstarch and water in a separate container. Set aside.
5. Heat a wok with about 2 Tbsp oil. Saute ginger and green onion until fragrant.
6. Add mushrooms and bamboo shoots. Stir to mix.
7. Add stock mixture and bean curd. Bring to boil and cook for 3 minutes.
8. Stir in bok choi and cook for 2 more minutes or until the liquid is reduced to half.
9. Mix in the cornstarch mixture to thicken sauce. Dish up and serve.