Braised Bean Curd with Mushrooms
Vegetarian Braised Bean Curd and Mushroom will be a family favorite! An earthy sauce brings everything together for the best weeknight dinner.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g / 0.66 lb fried tofu
- 250 g / 0.44 lb vegetable tofu
- 10 g / 0.02 lb black moss ((rehydrated))
- 500 g / 1.1 lb Chinese cabbage
- 450 g / 1 lb lion's mane mushroom
- 450 g / 1 lb shiitake mushroom ((rehydrated))
- 200 g / 0.44 lb woodear mushroom ((rehydrated))
- 400 g / 0.88 lb king oyster mushroom ((sliced))
- 3 tbsp light soy sauce
- 7 tbsp vegetarian stir fry sauce
- 1 1/2 tbsp honey
- 3 tbsp sesame oil
- 1/2 tsp vegetable stock powder
- 2 tsp salt, or to taste
- 1 L / 4.22 US cup coconut water
Instructions
- 1
On low heat, mix the light soy sauce, vegetarian stir fry sauce, honey, sesame oil, vegetable stock powder, salt and coconut water until it begins to boil.
- 2
Add the lion's mane and shiitake mushrooms in and cook on a medium heat for 15 minutes or until softened.Note: If you use ingredients that take longer to soften, add them in before the others to cook first.
- 3
Pour in the king oyster and woodear mushrooms and stir them into the sauce. Let it simmer for 5 minutes.
- 4
Add the Chinese cabbage and cook until softened, then mix in the black moss.Serve as is with a bowl of hot rice!