Recipe & Video Braised Tofu with Vermicelli in Casserole

Bubble Tea Lady

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2 Oct 2022
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Hong Kong
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👩🏻‍🍳Ingredients👨🏻‍🍳
250g board beancurd
100g vermicelli
4 soaked shiitake mushrooms
2 king oyster mushrooms
150g white beech mushrooms (Shimeji mushrooms)
½ carrot
12 snow peas
3 slices of ginger
3 cloves of garlic
2 shallots
2 spring onions
250ml chicken broth
2 tablespoons oyster sauce (or vegetarian oyster sauce)
1 teaspoon soya sauce
1 teaspoon dark soya sauce
2 teaspoons sugar
1 teaspoon ShaoXing wine
1 teaspoon cornstarch

👩🏻‍🍳Method👨🏻‍🍳
1. soak the vermicelli in room temperature water
2. slice off the roots of white beech mushrooms, separate them individually
3. cut king oyster mushrooms into chunks
4. slice soaked shiitake mushrooms into 3 pieces each
5. cut carrot into chunks then thin slices
6. trim the ends and remove the string on both sides of snow peas and cut into half
7. slice the ginger, shallots and garlics
8. cut the white portion of spring onions into sessions, and chop the rest
9. gently pat dry the board beancurd, slice into pieces, about 1cm thick, or thicker if you want, sprinkle cornstarch on the surface
10. the vermicelli should be soften, trim it a bit
11. boil some water, blanch carrot and snow peas for 1 minute then set aside
12. medium heat with oil, pan fry the both sides of beancurd until golden brown colour, then set aside
13. add some oil, add in ginger then stir fry shiitake mushrooms, add in sugar and wine
14. add in the rest of the mushrooms, oyster sauce, soya sauce, dark soya sauce and sugar
15. pour in 250ml chicken broth and bring to boil
16. add in beancurd, carrot and snow peas, then remove from heat
17. medium heat with oil in a casserole, stir fry the white portion of spring onions, shallots and garlic
18. add in vermicelli, stir well, pour in the rest of cooked ingredients
19, cover with the lid for 1 to 2 minutes, then add in chopped spring onions
 
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