Claypot Tofu With Mushrooms and Glass Noodles is a delicious way to cook the classic favourite dish, Claypot Bean Curd. Thie claypot dish is cooked with braised fried tofu, stewed glass noodles and a variety of mushrooms. Tasty, saucy and packed with umami flavours. This claypot beancurd recipe is a must try!
Watch How To Make Claypot Tofu With Mushrooms & Glass Noodles – Recipe Video
Another Delicious Way To Cook The Classic Dish: Claypot Tofu With Mushrooms and Glass Noodles
Claypot Tofu With Mushrooms and Glass Noodles (焖蘑菇冬粉豆腐煲) is a simple yet flavourful dish. It is healthy and is vegan. It is tasty, saucy and packed with flavours. The favourite features of this dish is the stewed glass noodles (also known as Tang Hoon 冬粉), accompanied with smooth tofu (bean curd) and umami taste mushrooms. The umami flavour comes from different types of mushrooms used, namely fresh shiitake mushrooms, king oyster mushrooms and Shimeji mushrooms.
This chinese stir fry dish can be prepared as a vegetarian or vegan dish, as it has no meat or seafood and is suited for all occasions, especially so during Chinese New Year where most families have vegetarian food on the first day of the Lunar Year. It is simple to prepare and very delicious, so you must definitely try this dish when you think about preparing something vegetarian. This claypot dish is guaranteed to amaze and impress all!
Types Of Mushrooms Used In This Claypot Delicacy
Fresh Shiitake Mushrooms – They are a good source of iron and protein. They taste best thickly sliced or quartered, rather than chopped.
King Oyster Mushrooms – They are a large member of the oyster mushroom family with a meaty texture, thick stems and rich umami flavor.
Shimeji Mushrooms – They are a species of edible fungus. The most common of which are brown and white shimeji mushrooms. Because they often grow on beech tree, they are also known as beech mushrooms. They have small round caps and long, slender stems that grow from an interconnected base.
Ingredients You Need To Make Claypot Tofu With Mushrooms and Glass Noodles
King Oyster Mushrooms
Fresh Shiitake Mushrooms
Shimeji Mushrooms
Glass Noodles (Tang Hoon)
Firm White Tofu (Bean Curd)
Snow Pea
Carrot
Ginger
Sesame Oil
Overview On How to Make Claypot Tofu With Mushrooms and Glass Noodles
Prepare Ingredients:
Soak glass noodles in cold water
Slice King Oyster Mushrooms into thick slices.
Cut off bottom of Shimeji Mushrooms and break apart the mushrooms.
Slice fresh shiitake mushrooms into thick slices.
Use a small knife to gently remove the snow skin membrane.
Cut carrot into florets.
Cut ginger into thick slices.
Cut a block of firm tofu into thick slices.
Cooking The Claypot Dish
Pan fry the sliced tofu till golden brown on both sides. Remove from wok and set aside.
Heat up oil and sauté ginger till aromatic. Then add in carrot and all the mushrooms.
Stir fry till the mushrooms start to soften and release umami flavours. Then add in seasonings, snow peas and fried golden tofu. Stir everything till well mixed.
Add in enough water, bring to a boil, adjust the taste accordingly and thicken with cornstarch solution.
Heat up a claypot. Drizzle with sesame oil and add in the softened glass noodles. Pour in the mushrooms and tofu. Cover the claypot, simmer on low heat for 5 minutes and its ready to be served.
How to Serve Claypot Tofu With Mushrooms and Glass Noodles
This claypot dish is best served with piping hot rice alongside some Chinese tea for a quick and easy meal.
Important Tips When Cooking Claypot Tofu With Mushrooms and Glass Noodles
Use firm or medium firm tofu for this dish. Using medium firm tofu will give you a softer bite but they crumble more easily when compared to the firm tofu so you need to be gentle when stir frying and mixing the vegetables.
Leave the glass noodles soaked in the water before use so the glass noodles will not turn dry.
Do not simmer the glass noodles for too long as it may turn soggy. Use low heat.
If you do not have a claypot, porcelain or glazed pots are great substitutes.
Be sure to serve the dish piping hot in the claypot immediately when done for the best taste.
Do not overcook the vegetables and mushrooms. Just a quick stir to make sure everything is well mixed.
Add the snow peas and fried tofu last when cooking to ensure the snow peas stay green and the tofu not crumbled.
Claypot Tofu With Mushrooms and Glass Noodles is a delicious variation of the classic favourite dish, Claypot Beancurd. This flavour packed claypot dish is cooked with tofu, stewed glass noodles and a variety of mushrooms. This claypot bean curd recipe is a must try!
½cupcornstarch solution, 1 tsp cornstarch + ½ cup water
Seasonings:
1tbspVegetarian Oyster Sauce
1tbspYellow Bean Paste
½tspSugar
¼tsp Ground White Pepper
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Instructions
Preparing Ingredients:
Have ready the ingredients needed to cook the dish.
Also prepare the seasonings and other ingredients needed.
First, soak glass noodles in cold water.
Prepare King Oyster mushrooms. Briefly rinse king oyster mushrooms. Then slice into thick strips.
Prepare Shimeji mushrooms. Cut off bottom of Shimeji mushrooms. Break apart the mushrooms. Briefly wash in water and leave to dry.
Soak shiitake mushrooms and slice into smaller portions. As for the snow peas, use a small sharp knife to gently cut into the flesh just under each tip, then pull down to remove the string. Then briefly wash and set aside.
Cut carrot into florets and ginger into thick slices.
Crosscut a block of firm tofu and then cut vertically into thick slices. Then set aside.
Cooking The Claypot Dish:
First pan fry tofu. Heat up one tbsp oil, using medium high heat. Add tofu and pan fry till golden brown on both sides. Remove from wok and set aside.
Heat up another 1 tbsp oil in same pan and sauté ginger slices till aromatic. Then add in carrots and stir fry. Next add in the mixed mushrooms.
Stir fry the mushrooms for about 2 minutes, till the mushrooms start to soften and the flavours are mixed. Then add in the seasonings and continue to stir fry. Lastly add in the snow peas and fried tofu. Stir lightly to mix everything together.
Pour in enough water (1 cup) and bring to a boil. Stir fry evenly, taste the sauce and adjust accordingly. Then add in starch water to thicken the sauce and mix well.
Heat up a claypot, drizzle with 1 tsp sesame oil. Then add in the softened glass noodles. Then pour in the cooked mushrooms and tofu into it. Cover the pot and simmer on low heat for about 5 minutes. Then it is ready to be served.
Best enjoyed hot with freshly cooked white rice. So enjoy!
Use firm or medium firm tofu for this dish. Using medium firm tofu will give you a softer bite but they crumble more easily when compared to the firm tofu so you need to be gentle when stir frying and mixing the vegetables.
Leave the glass noodles soaked in the water before use so the glass noodles will not turn dry.
Do not simmer the glass noodles for too long as it may turn soggy. Use low heat.
If you do not have a claypot, porcelain or glazed pots are great substitutes.
Be sure to serve the dish piping hot in the claypot immediately when done for the best taste.
Do not overcook the vegetables and mushrooms.Just a quick stir to make sure everything is well mixed.
Add the snow peas and fried tofu last when cooking to ensure the snow peas stay green and the tofu not crumbled.
Angie Liew (known as Huang) has a strong love for cooking from a young age. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends.
Have ready the ingredients needed to cook the dish.
Also prepare the seasonings and other ingredients needed.
First, soak glass noodles in cold water.
Prepare King Oyster mushrooms. Briefly rinse king oyster mushrooms. Then slice into thick strips.
Prepare Shimeji mushrooms. Cut off bottom of Shimeji mushrooms. Break apart the mushrooms. Briefly wash in water and leave to dry.
Soak shiitake mushrooms and slice into smaller portions. As for the snow peas, use a small sharp knife to gently cut into the flesh just under each tip, then pull down to remove the string. Then briefly wash and set aside.
Cut carrot into florets and ginger into thick slices.
Crosscut a block of firm tofu and then cut vertically into thick slices. Then set aside.
First pan fry tofu. Heat up one tbsp oil, using medium high heat. Add tofu and pan fry till golden brown on both sides. Remove from wok and set aside.
Heat up another 1 tbsp oil in same pan and sauté ginger slices till aromatic. Then add in carrots and stir fry. Next add in the mixed mushrooms.
Stir fry the mushrooms for about 2 minutes, till the mushrooms start to soften and the flavours are mixed. Then add in the seasonings and continue to stir fry. Lastly add in the snow peas and fried tofu. Stir lightly to mix everything together.
Pour in enough water (1 cup) and bring to a boil. Stir fry evenly, taste the sauce and adjust accordingly. Then add in starch water to thicken the sauce and mix well.
Heat up a claypot, drizzle with 1 tsp sesame oil. Then add in the softened glass noodles. Then pour in the cooked mushrooms and tofu into it. Cover the pot and simmer on low heat for about 5 minutes. Then it is ready to be served.
Best enjoyed hot with freshly cooked white rice. So enjoy!
