A delightful stir-fry dish featuring wood ear mushrooms and tofu, enhanced with a savory sauce and colorful bell peppers.
150 minutes
A delightful stir-fry dish featuring wood ear mushrooms and tofu, enhanced with a savory sauce and colorful bell peppers.
Dried Wood Ear Mushrooms, soaked and rinsed
cups
Firm Tofu, drained and sliced
0 lb
cups
tablespoons
Oyster sauce
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
tablespoons
Fresh Ginger, 1/8-inch-thick
slices
Star Anise
each
Scallions, white and green parts separated and cut on a diagonal into 2-inch lengths
each
Garlic, minced
teaspoons
Bell Pepper, seeded and cut into 1-inch pieces
each
Bell Pepper, seeded and cut into 1-inch pieces
each
tablespoons
Shaoxing Wine
tablespoons
1. Rehydrate Wood Ear Mushrooms
Place the dried wood ear mushrooms in a medium bowl and cover them with water. Let them soak for about 2 hours until they are plump and tender. After soaking, rinse the mushrooms thoroughly, drain them well, and cut them into bite-size pieces.
2. Prepare Tofu
While the mushrooms are soaking, take your firm tofu and cut it into ½-inch-thick rectangles, then slice those rectangles into triangles.
3. Prepare Sauce
In a small bowl, mix together ½ cup of water, 1 tablespoon of cornstarch, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, ½ teaspoon of sugar, and ¼ teaspoon of fine sea salt. Stir until the cornstarch is completely dissolved and the mixture is smooth.
4. Pan-Fry Tofu
Heat a wok over medium-high heat and add 2 tablespoons of neutral oil. Swirl the oil around to coat the wok evenly. Once the oil is hot and slightly smoking, carefully add the tofu triangles. Cook them for about 4 minutes on each side until they are golden brown and crispy. Once done, transfer the tofu to a plate and set aside.
5. Cook Aromatics and Vegetables
Add an additional tablespoon of oil to the wok, still over medium-high heat. Toss in the ginger slices and star anise, and let them cook for about 20 seconds until fragrant. Add the white parts of the scallions and the minced garlic, cooking for another 20-30 seconds while stirring constantly to prevent burning. Then, add the prepared mushrooms and bell peppers, stir-frying everything together for about a minute.
6. Deglaze and Combine
To deglaze the wok, add 1 tablespoon of water and 1 tablespoon of Shaoxing wine, stirring to combine. Increase the heat to high, then re-stir your sauce mixture and pour it into the wok. Let the sauce simmer for a minute, thickening until it coats the back of a spoon. If it becomes too thick, you can add a splash of water to adjust the consistency. Finally, add the tofu back to the wok along with the green parts of the scallions, stirring gently to coat everything evenly with the sauce.
7. Serve
Serve your savory wood ear and tofu stir-fry hot. Enjoy the harmonious blend of textures and flavors in this delightful dish.
Toss in pre-cooked noodles at the end of cooking for a one-pan stir-fry noodle dish.
Serve the stir-fry over steamed rice for a comforting bowl meal.
Chicken or Beef Stir-Fry
Introduce chili sauce, chili flakes, or sliced fresh chilies for a fiery kick.
Incorporate a variety of vegetables such as broccoli, snap peas, and carrots.
Ensure the freshness and quality of your ingredients, such as using fresh wood ear mushrooms and firm or extra firm tofu.
Press the tofu to remove excess moisture and consider marinating it for extra flavor and better browning during stir-frying.
Add a drizzle of sesame oil, fresh herbs, and a squeeze of citrus off-heat to lift the dish's flavors.
Have all ingredients prepped and ready before you begin to cook, as stir-frying is a fast process.
Use a wok if possible and preheat it until smoking hot before adding oil to create a non-stick surface and sear ingredients quickly.
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