Braised Tofu Puffs with Seasonal Vegetables (豆腐卜烩時菜)
豆腐卜烩時菜, or Braised Tofu Puffs with Seasonal Vegetables, is a delightful vegetarian dish that's both hearty and flavorful. It features tofu puffs, known for their spongy texture that soaks up the savory sauce, combined with a variety of fresh seasonal vegetables. This dish is a staple in many Chinese vegetarian meals due to its simplicity and delicious taste. Here's how to prepare it.
Ingredients
For the Dish:
- 200 g tofu puffs halved or quartered
- 300 g mixed seasonal vegetables such as bok choy, carrots, bell peppers, mushrooms
- 2 cloves garlic minced
- 1 tablespoon vegetable oil
- 1/2 cup vegetable broth or water
For the Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
Instructions
Prepare the Vegetables:
- Clean and cut the vegetables into bite-sized pieces.
- Prepare the Tofu Puffs:
- If the tofu puffs are large, halve or quarter them to make them bite-sized.
Cook the Vegetables:
- Heat the vegetable oil in a wok or large frying pan over medium heat.
- Add minced garlic and stir-fry until fragrant.
- Add the harder vegetables first (like carrots), followed by the softer ones (like bok choy and bell peppers). Stir-fry for a few minutes until they start to soften.
Add Tofu Puffs:
- Add the tofu puffs to the wok. Gently mix them with the vegetables.
Prepare the Sauce:
- In a small bowl, mix together soy sauce, oyster sauce, sugar, and sesame oil.
Combine and Simmer:
- Pour the sauce mixture over the vegetables and tofu puffs. Stir to combine.
- Add the vegetable broth or water and bring to a simmer.
Thicken the Sauce:
- Stir the cornstarch and water mixture again and then pour it into the wok.
- Gently stir as the sauce thickens.
Serve:
- Once the sauce has thickened and the vegetables are cooked to your liking, remove from heat.
- Serve hot, ideally with a side of steamed rice or noodles.