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A medley of tofu, mushrooms, glass noodles, and assorted vegetables is braised in a savory vegetarian sauce. This traditional vegetarian family dish is protein-rich, healthy, and served during Chinese New Year and Buddhist celebrations.
Rehydrate dried shiitake mushrooms in warm water for 30 minutes, then slice; soak glass noodles in hot water until softened, drain, and cut into short lengths.
Drain and press firm tofu to remove excess moisture, then cut into 1-inch cubes.
Heat 1 tbsp sesame oil in a large wok or deep skillet over medium-high heat; add sliced ginger and garlic, sauté until aromatic but not browned.
Add tofu cubes and stir-fry gently until lightly golden on the edges, about 3 minutes, ensuring not to break the tofu.
Add all mushrooms, napa cabbage, carrot, bok choy, bamboo shoots, snow peas, and wood ear mushrooms in sequence, stir-frying each for 1 minute to wilt the vegetables slightly.
Pour in vegetable broth, soy sauce, vegetarian oyster sauce, sugar, and white pepper. Bring to a simmer, cover, and reduce heat to medium-low. Braise for 10 minutes so flavors meld.
Add softened glass noodles to the wok, toss gently, and braise uncovered for 3-5 more minutes until the sauce thickens and is mostly absorbed.
Taste and adjust seasoning with extra soy sauce or white pepper as needed. Serve hot, garnished with extra sautéed mushrooms if desired.
