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Tofu With Mixed Mushroom Clay Pot — 菌菇豆腐煲

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Fried tofu puffs (炸豆腐)
Shimeji mushrooms (鸿禧菇)
King oyster mushrooms (杏鲍菇)
Carrot (胡萝卜)
Green bell pepper (青椒)
Garlic (大蒜)
Light soy sauce (生抽)
Dark soy sauce (老抽)
Vegetable stock (素高汤)
Cornstarch slurry (水淀粉)
Spring onions (葱花)

Method
 

Prep the Ingredients
    Sear Tofu and Mushrooms
      Simmer Together
        Finish and Serve

          Notes

          Tofu puff swap: Use extra-firm tofu pressed and pan-fried. Mushroom swap: Shiitake, enoki, or button mushrooms. Dried shiitake adds deeper umami. No clay pot: Heavy Dutch oven or deep skillet works. Extra veg: Add bok choy, snow peas, or bamboo shoots in the final 2 minutes.