Braised tofu bowl (红烧豆腐)😋
Happy Thursday, my Insta friends🤗. Hope this post finds you well and that Instagram is back to normal. Sharing a simple tofu dish that goes well with a bowl of 🍚
~ 1 box of firm tofu, drained well, cut into 8 large squares and pan-fried
~ 5-6 caps of mushrooms, soaked in hot water for 30 minutes until soft to handle, stem removed
~ 1 carrot, sliced
~ 1/4 cup of snow peas
~ 1 can of baby corn
~ 2 slices of ginger
~ 3 cloves of garlic, sliced
~ 3 tablespoons stir fry sauce
~ 1.5 tablespoon soy sauce/amino
~ 1 teaspoon of sugar
~ sesame oil
~ 3 cups of veggie stock
~ corn starch
~ salt and white pepper to taste
In a pan with 1 teaspoon of sesame oil, sauté snow peas and corn until cook, season with salt and set aside. In a ceramic pot with 3 teaspoons of sesame oil, sauté ginger and garlic until fragrant. Then, add mushrooms, carrots, and continue stirring for a few minutes to avoid mushrooms from sticking to the pot. Add veggie stock, stir fry sauce, soy sauce, sugar, tofu and bring mixture to boil.
Cover lid, turn heat to low medium and let simmer for 20-25 mins. In the meantime, mix 1 tablespoon corn starch with 3 tablespoons water. Season tofu, I didn’t add additional salt, just white pepper and mix in snow peas and baby corn.
Stir in corn starch mixture until sauce thickens. Serve warm with a bowl of rice.
*Ceramic pot retains heat well so it may take a little longer to heat the pot.
What do you think? Let me know👇🏻and have a great 🌱Thursday!
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