braised bean curd

This vegetarian Braised Bean Curd and Mushroom recipe will be your next family favorite! A delicious earthy sauce brings it all together for the perfect weeknight dinner.

Braised Bean Curd with Mushrooms

300 g / 0.66 lb fried tofu

250 g / 0.44 lb vegetable tofu

g / 0.02 lb black moss ((rehydrated))

500 g / 1.1 lb Chinese cabbage

mushroom

shiitake mushroom ((rehydrated))

200 g / 0.44 lb woodear mushroom ((rehydrated))

400 g / 0.88 lb king oyster mushroom ((sliced))

tbsp light soy sauce

tbsp vegetarian stir fry sauce

tbsp honey

tbsp sesame oil

vegetable stock powder

salt,

L / 4.22 US cup coconut water

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.

Add the lion&#039;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.

Pour in the king oyster and woodear mushrooms and stir them into the sauce. Let it simmer for 5 minutes.

Add the Chinese cabbage and cook until softened, then mix in the black moss.Serve as is with a bowl of hot rice!

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Braised Bean Curd with Mushrooms

Top 1 braised bean curd recipes from across the web

The most viewed braised bean curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Braised Bean Curd with Mushrooms

The most viewed braised bean curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine