Go Back

Thai Bean Sauce Braised Koya Tofu — 泰國豆醬炆高野豆腐

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main Dishes
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Koya tofu / freeze-dried tofu (高野豆腐)
Vermicelli noodles (粉絲)
Napa cabbage (旺菜 / 大白菜)
Wood ear mushrooms (木耳)
Snow peas (荷蘭豆)
Oyster mushrooms (秀珍菇)
Button mushrooms (蘑菇)
Thai bean paste (泰國豆醬)
Salt (鹽)
Soy sauce (生抽)
Water or vegetable broth (水或蔬菜高湯)

Method
 

Prep Tofu
    Sauté
      Braise
        Finish

          Notes

          Koya tofu needs rehydrating before cooking. Soak vermicelli in advance — it absorbs too much broth if added dry. Leftovers taste even better as the tofu continues absorbing the sauce.