Video recipe
Tofu with Vermicelli Casserole
Golden. Savory. Made for rice.
Adapted from 晓晨美食Catherine’s kitchen
Every step links back to that moment in the video
Catherine's Tofu with Vermicelli Casserole relies on dual sauce absorption. Firm tofu slices are pan-fried until golden to build a porous exterior, while a layer of soft vermicelli at the bottom of the clay pot captures all the savory sauce rendered from shiitake, shimeji, and king oyster mushrooms. Served piping hot straight from the clay pot.
Estimated timing — actual time may vary with cooking speed and heat.
What makes this version work
Firm tofu is pan-fried until golden and crisp, creating a textured surface that holds the braising sauce without breaking apart.
Combines shiitake, shimeji, and king oyster mushrooms to build natural umami and multi-layered textures.
A bed of vermicelli at the bottom of the clay pot absorbs the boiling mushroom sauce during the final simmer.
Ingredients
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Main & Vegetables
- Firm tofu 250gsliced thick
- Vermicelli 1卷soaked in cold water until soft
- King oyster mushroom 100gsliced
- Shimeji mushroom 150gtrimmed and separated
- Shiitake mushroom 3個rehydrated and quartered
- Snap peas 10個trimmed
- Carrot 30gsliced thin
Aromatics
- Shallots 3個peeled and halved
- Ginger 10gsliced
- Garlic 3瓣quartered
- Green onion 1根cut into sections
- Cooking oil 3湯匙2 tbsp for tofu, 1 tbsp for clay pot
Casserole Sauce & Seasoning
- Oyster sauce 2湯匙
- Dark soy sauce 0.5湯匙
- Soy sauce 0.5湯匙
- Sugar 1茶匙
- Salt 0.25茶匙
- White pepper powder to tastea pinch
- Hot water 240mlabout 1 cup
- Starch water to tastefor thickening
Equipment
- Clay pot (or heavy-bottomed casserole)
- Wok or frying pan
Steps
Soak Vermicelli and Prepare Veggies
Place a roll of vermicelli into a bowl and cover with cold water to soak until pliable. Trim snap peas and slice carrot thin.
How to tellVermicelli is ready when fully flexible with no firm core.Watch at 0:06Slice Firm Tofu and Fresh Mushrooms
Slice firm tofu into 1 cm thick pieces. Slice king oyster mushroom, trim and separate shimeji mushroom, and quarter the rehydrated shiitake mushrooms.
How to tellKeep tofu slices uniform so they brown evenly without breaking.Watch at 0:25Mix the Casserole Seasoning Sauce
In a small bowl, combine dark soy sauce, light soy sauce, oyster sauce, sugar, salt, white pepper, and 1 tbsp water. Stir until sugar and salt dissolve completely.
Watch at 1:35Blanch Snap Peas and Carrots
Heat High heatBring a pot of water to a boil. Blanch snap peas and carrot slices for 30 seconds until bright green, then drain immediately.
How to tellRemove as soon as the snap peas turn bright green to retain crunch.Watch at 1:50Pan-Fry Tofu Until Golden
Heat Medium heatHeat 2 tbsp oil in a pan and arrange tofu slices in a single layer. Pan-fry over medium heat until golden brown on both sides, then remove.
How to tellA lightly crisped golden crust prevents tofu from breaking and helps sauce adhere.Watch at 2:10Stir-Fry Mushrooms to Release Umami
Heat Medium heatUsing remaining oil, saute shiitake mushrooms first until fragrant, then add king oyster and shimeji mushrooms. Stir-fry over medium heat until softened.
How to tellMushrooms shrink noticeably and smell fragrant.Watch at 2:50Simmer with Sauce and Thicken
Heat High heat then turn offPour 1 cup hot water and the seasoning sauce into the mushroom pan. Bring to a boil, drizzle in starch water to thicken, then toss in fried tofu, snap peas, and carrots. Turn off heat.
How to tellSauce thickens into a glossy glaze coating the ingredients.Watch at 3:15Sizzle Aromatics in the Clay Pot
Heat Low heatHeat 1 tbsp oil in a clay pot over low heat. Add shallots, ginger slices, and garlic, frying gently until highly aromatic.
How to tellGarlic and shallots turn lightly golden and fragrant.Watch at 3:35Layer Vermicelli & Simmer in Clay Pot
Time 1.5 minHeat Medium heatSpread soaked vermicelli over the fried aromatics, then pour the cooked tofu, mushrooms, and sauce on top. Cover with lid and braise over medium heat for 1.5 minutes.
How to tellSteam rises from the clay pot lid with steady bubbling sounds.Watch at 3:55Uncover, Sprinkle Green Onions & Serve
Remove the lid, sprinkle green onions over top, and serve piping hot straight in the pot. The vermicelli absorbs all the rich mushroom reduction.
How to tellVermicelli absorbs the rich dark sauce while steaming hot.Watch at 4:20
Chef's secrets
Pan-Fry Firm Tofu First for Crust and Structure
Pan-frying firm tofu creates a protective golden skin that prevents it from breaking during stewing while allowing the porous surface to hold the savory sauce.
Triple Mushroom Combination for Natural Umami
Combining deep rehydrated shiitake, meaty king oyster, and sweet shimeji mushrooms creates a far richer broth than using a single mushroom variety.
Clay Pot Vermicelli Base: Ultimate Flavor Sponge
Placing vermicelli over aromatics under the tofu and sauce allows it to soak up all the mushroom juices during the final simmer without sticking or burning.
Storage & reheating
Fridge
Refrigerate for 1-2 days. Note that vermicelli will continue to absorb liquid.
Reheating
Add 2-3 tbsp water when reheating on stovetop or microwave to prevent drying.
FAQ
Can I substitute firm tofu with soft tofu?
Soft tofu is not recommended as it breaks easily during pan-frying and doesn't hold sauce well. Use firm or extra-firm block tofu for best results.
How do I keep vermicelli from burning or drying out?
Ensure vermicelli is pre-soaked in cold water and layered over the aromatic veggies rather than direct clay pot bottom. Keep the simmer to 1.5 minutes with enough liquid.
Can I make this without a clay pot?
Yes. You can layer the vermicelli in a regular saucepan or small pot, pour over the cooked tofu and sauce, and cover to simmer for 1-2 minutes.
Can I swap the mushroom types?
Yes. Dried shiitake is recommended to keep for its base aroma, but king oyster and shimeji can be swapped with enoki, seafood mushrooms, or maitake.
Nutrition
Estimated per serving. Actual values vary with ingredients and portion size.
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