Braised Bean Curd with Mushrooms

5 from 6 votes

Vegetarian Braised Bean Curd and Mushroom will be a family favorite! An earthy sauce brings everything together for the best weeknight dinner.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Main Course, Side Dish

Cuisine: Asian, Cantonese, Chinese

Servings:

Calories: 309kcal

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'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!

Keep the heat on low for a constant slow simmer. Having the stove temperature on too high will sear the outside which means you'll run the risk of burning and the sauce flavor won't penentrate through each ingredient.
Use dehydrated mushrooms. Rehydrated dried mushrooms have a much stronger flavor than fresh mushrooms, which gives this dish a much earthier profile.
Use fresh coconut water. Nothing beats fresh produce for a meal with less preservatives!
We use two different types of tofu – fried and vegetable – which we get from Asian specialty vegetarian stores. These can be easily subsituted with just fried tofu.
As for the other ingredients, they can be found at Asian supermarkets. If they are unavailable then you can simply replace it with mushrooms that are accessible to you.
We use the vegetarian version of the Chinese oyster sauce, which we buy from our local Asian grocery store along with all of the other sauces.