Zero-Skill Vegan Recipe! Quick Braised Vegetables w/ Red Fermented Tofu 南乳炆斋 Chinese Vegetarian

red fermented tofu

🥗Healthier: silken tofu

💰Cheaper: regular tofu

Silken tofu provides a similar texture without the strong flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

Heat a 32cm non-stick wok over medium heat and add a good amount of oil, swirling it around.

Add 8 pieces of rehydrated dried mushrooms and fry until fragrant, about 2 minutes.

Push the mushrooms aside and add 1 piece of fermented red tofu and 1 tablespoon of its sauce; mix to create a creamy Umami taste.

Add 160 milliliters of water and dissolve the fermented tofu.

Stir in 50 grams of carrots and 8 grams of rehydrated black fungus; mix well.

Add 300 grams of Beijing cabbage and stir to combine.

Add 2 tablespoons of light soy sauce and cover the wok to steam for approximately 3 minutes.

After 3 minutes, stir the mixture and add 40 grams of fried baker skin; mix to absorb the sauce.

Add 40 grams of rehydrated mung bean vermicelli and 30 grams of peas; stir to combine.

Add 10 grams of rehydrated black moss and 1 teaspoon of sugar; mix well.

Finally, add 1 tablespoon of sesame oil and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens