Crispy Tofu and Mixed Vegetables in Savory Sauce

1. Prepare the sauce

Combine all the sauce ingredients in a bowl and whisk until smooth.

2. Cook the tofu

Bring 4 cups of water to a boil in a medium pot. Add the bean curd cakes and cook for about 5 minutes. Remove, let cool, slice, and pat dry.

3. Fry the tofu

Heat a wok over medium-high heat, add 1.5 tablespoons of scallion oil. Fry the bean curd slices until crispy. Remove and set aside.

4. Stir-fry aromatics

Wipe the wok clean, return to stove, add 1.5 tablespoons of scallion oil. Stir-fry ginger and garlic until fragrant.

5. Add vegetables

Add mushrooms, bamboo shoots, scallions, water chestnuts, carrots, and Sichuan mustard pickle to the wok. Stir-fry until hot and well-mixed. Add vegetable stock if needed.

6. Combine tofu and sauce

Return crispy tofu to the wok, pour in the sauce. Stir for about 2.5 minutes until sauce thickens and coats everything evenly.