Baked Assorted Vegetables with White Sauce


Ingredients: 200g dried bean curd, 200g carrot, 200g cauliflower, 150g mushroom, 100g shredded cheese

Seasonings: 200ml white sauce (Cream of Mushroom Soup), a pinch of pepper and sea salt


  1. Chop dried bean curd into 1 cm cubes. Cut carrot, cauliflower and mushroom into small pieces.
  2. Heat wok with oil. Fry dried bean curd and carrot. Add some salt, sugar and light soy sauce. Stir fry for a while until the sauce is absorbed.
  3. Fry mushroom and cauliflower in the same wok until fragrant.
  4. Mix in seasoning and all the ingredients in a bake ware. Sprinkle with shredded cheese.
  5. Preheat oven to 180 ℃. Bake for 15-20 minutes until golden.


  1. Shredded cheese is not necessary.


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