Zhai Choy with Fermented Tofu | 南乳焖斋菜 [Nyonya Cooking]

The core taste of this dish comes from the fermented tofu and is one ingredient that you cannot omit. My grandma cooks this vegetarian dish on the first day of Chinese New Year.

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According to Chinese beliefs, eating vegetarian dishes on the first day of Chinese New Year enhances longevity. I looked forward to the vegetarian dish which my grandma never fails to prepare for us when we visit during this festive season. I actually long for it as it tastes exceptionally good besides being a healthy dish. Needless to say, it has become my favourite vegetarian dish.

Since the core taste of this dish comes from the fermented tofu, it is not easily substituted due to its unique taste. Without the fermented tofu, this dish will end up as any other stir-fry dish. Try to get most of the ingredients but it is totally fine if you miss one or two of them. Just a reminder, the shiitake mushrooms have to be soaked in water *for at least four hours* to ensure it is soft and tender.

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