Chef Anson’s Recipe: Braised Vegetables with Red Fermented Bean Curd

Do you love Cantonese cuisine? In this blog, Chef Anson will share with us his recipe on one of the most famous Canton vegetarian dishes – Braised Vegetables with Red Fermented Bean Curd. Scroll down to see how you can make it! Of course, you can also book one of Chef Anson’s menus to try out different mouth-watering Cantonese dishes at your own cozy home. ©

Braised Vegetables with Red Fermented Bean Curd

Broccoli – 120 g
Cauliflower – 120 g
Fresh Shiitake – 120 g
Oyster Mushrooms – 120 g
Napa Cabbage – 120 g
Fried Tofu Puffs – 8 pcs
Tofu Skin – 100 g
White Fungus – 1/2 pc
Carrot – 40 g
Glass Noodles – 30 g
Winter Bamboo Shoots – 100 g

Seasoning for Sauce:
Fermented Bean Curd – 50 g
Mushroom Powder – 1 tsp
Oyster Sauce – 1 tsp
Sugar – 1 tsp
Dark Soy Sauce – 1 tsp
Water – 500 mL

1. Dice the broccoli and cauliflower. Soak them in salt water for 15 min.
2. Wash and dice the fresh shiitake and oyster mushrooms.©
3. Chop and wash the Napa cabbage. © 
4. Slice each tofu puff to half. Cook them in boiling water. Then, drain and squeeze out the water gently.
5. Soak the glass noodles and white fungus in water until they become soft. Slice the white fungus into small pieces.
6. Wash and slice the tofu skin. ©
7. Peel the carrots and winter bamboo shoots. Blanch them in boiling water. Drain and set aside.
8. Boil all seasonings needed for the sauce in a wok.
9. Add broccoli and cauliflower into the wok. Then add the fresh shiitake, oyster mushrooms and Napa cabbage. After they are almost cooked, add in all the ingredients left.
10. Cook together for 10 min.©

About Chef Anson

Chef Anson has over 12 years’ catering experience, seven of them in Cantonese kitchens. Born into a Shanghainese family, his father taught him cooking techniques from seven years old, an age at which he already had prepare his own meals. He can still recall the first dish he prepared by himself: Sweet and Sour Pork Ribs, his favourite at the time.©

Chef Anson started his culinary career in a local Cantonese restaurant. In 1993 he joined the Maxim’s Chinese restaurant group and was promoted to sous chef. He is currently the executive chef of Danny Catering Service, where he leads a kitchen team delivering quality food to their clients.

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Want to learn more about our chef’s dishes and have fun together at city’super Culture Club? Check our Facebook event page and join the cooking classes you like!©