Luohan Zhai

Ingredients

Instructions

1. 1

   Place the dried black mushrooms, dried lily buds, and dried bean curd skin sticks in separate bowls. Cover each with hot water and soak for 15 minutes until softened. Squeeze excess water from the mushrooms and lily buds. Trim off the tough ends of the lily buds and tie them in simple knots if long. Cut the softened bean curd skin into 5 cm lengths. This soaking time counts as passive resting; prepare the remaining ingredients while they soak.

2. 2

   Mix the braising sauce: combine the light soy sauce, vegetarian oyster sauce, shaoxing wine, toasted sesame oil, sugar, white pepper, and vegetable stock or water. In a small cup, dissolve the cornstarch in 15 ml of the liquid from the sauce mixture or a little cold water so it will not clump later.

3. 3

   Heat a wok or wide sauté pan over medium-high heat until hot, then add the neutral oil. Add the tofu in a single layer and pan-fry for 3-4 minutes, turning gently, until lightly golden on at least two sides. Remove to a plate; this helps the tofu hold its shape during braising.

4. 4

   In the same wok, add the ginger and garlic and stir-fry for about 20 seconds until fragrant but not browned. Add the mushrooms, bamboo shoots, carrot, and napa cabbage. Stir-fry for 2 minutes, letting the cabbage begin to wilt and the mushrooms pick up some color.

5. 5

   Add the softened lily buds and bean curd skin, then pour in the braising sauce. Bring to a simmer, return the tofu to the wok, and cover. Braise over medium heat for 5 minutes, stirring once or twice gently so the bean curd skin absorbs the sauce without breaking the tofu.

6. 6

   Add the snow peas and cook uncovered for 1 minute. Stir the cornstarch slurry again, then drizzle it in while stirring gently. Simmer for 30-60 seconds until the sauce turns glossy and lightly coats the vegetables. The dish is ready when the cabbage is tender, the mushrooms are fully plump, and the sauce is silky rather than watery.

7. 7

   Turn off the heat and serve immediately, spooning the sauce over the tofu and vegetables. For the best texture, serve hot with steamed rice.

Nutrition per serving

Notes

• •If you have time, soak the mushrooms and lily buds in advance in warm water for deeper rehydration and a slightly better texture, but 15 minutes with hot water works well for a 30-minute recipe.
• •Do not overcrowd the pan when browning the tofu; if your pan is small, brown it in two batches.
• •Vegetarian oyster sauce is usually mushroom-based and keeps the dish fully vegetarian while adding the savory depth traditional to this style of braise.
• •For a more festive version, add 40 g gingko nuts or 50 g fresh straw mushrooms if available; increase the stock by about 30 ml.

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