This dish is a total vegetarian. Absolute free from meat or poultry at all. So if you are thinking to go be herbivore once in a while, give this dish a try.

At times, I have the ingredients but run out of idea for what to put into the wok. This dish is created when I started to think of how to finish up the soft tofu (bean curb) in my fridge. The tofu was still gorgeous, it was just time go based on the 'First Come First Out' rule! I always love to cook with fresh ingredients and this approach happened to push me to create out this dish - Braised Bean Curb (Soft Tofu) with Mushroom, mainly by recalling the images of claypot tofu that we used to have at Chinese restaurant.

Check out how is the experiment goes..

Ingredients
1 box soft tofu (bean curd) - diced
3-4 clove garlic - minced
1 tsp cooking oil
5-6 black mushroom - cut into 4 each (immersed in water 1 hour before cooking)
1/2 cup carrot - sliced
1 cup broccoli
1/4 cup green onion (scallion) - chopped

To make gravy
1/3 cup water
1 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sweet dark soy sauce

To thicken gravy
1/2 tbsp corn starch in 4 tbsp water

Method
1. Heat up cooking oil in a wok.
2. Add garlic and saute or stir-fried until fragrant.
3. Add mushroom and carrot. Stir and saute for 2 minutes.
4. Grab a bowl. Combine all the ingredients to make gravy. Stir and mix well.
5. Pour into the wok slowly.
6. Add tofu or bean curd. Turn to medium heat and allow to braise for at least 5 minutes.
7. Toss gently but please do not stir.
8. Once the tofu is cooked, remain at medium heat and pour in corn starch. Allow a couple minutes for the gravy to thicken and toss gently.
9. Dish out and garnish with chopped green onion.
10. Serve with steam rice.

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