A delightful blend of crispy tofu and mixed vegetables, perfectly balanced with a savory sauce.
45 minutes
A delightful blend of crispy tofu and mixed vegetables, perfectly balanced with a savory sauce.
tablespoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
pinches
cups
Firm Fresh Bean Curd Cakes
0 oz
Scallion Oil
tablespoons
Ginger, peeled and minced
teaspoons
Garlic, minced
teaspoons
Dried Black Mushrooms, soaked, drained, rinsed, squeezed dry, stems discarded, caps thinly sliced
cups
Bamboo Shoots, julienned
cups
Scallions, julienned
cups
Fresh Water Chestnuts, peeled and julienned
cups
Carrots, julienned
cups
Sichuan Mustard Pickle, julienned
tablespoons
tablespoons
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.
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