Deep-Fried Bean Curd
Submitted by sweety
Crispy golden tofu stir-fried with broccoli, Chinese mushrooms, and ginger in a savory hoisin-chili sauce. A hearty vegetarian Chinese dish ready in about an hour.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsGolden and crispy on the outside, silky and soft within. That’s what happens when you deep-fry bean curd and then toss it into a sizzling wok with broccoli, Chinese mushrooms, and fresh ginger.
The sauce pulls it all together: light soy, hoisin, and chili sauce with just a touch of sugar for balance.
Serve it over steaming rice and you’ve got a vegetarian main that even the meat lovers at the table won’t complain about.
Chef Tips
- Press the tofu with paper towels before frying to remove excess moisture for crispier results
- Soak the dried Chinese mushrooms in boiling water for a full 30 minutes so they rehydrate completely
- Keep the oil hot and work quickly during the stir-fry stage so the broccoli stays bright green and slightly crunchy
- Adjust the chili sauce to your heat preference
Ingredients
Directions
Cut the bean curd into 1×1½-inch flat pieces.
Deep-fry them in hot oil for 2 to 2½ minutes, until the surfaces are somewhat firm and yellow.
Drain thoroughly. Soak the mushrooms in boiling water for half an hour.
Drain. Discard the stems and cut the caps into halves.
Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges.
Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil.
Add the broccoli and stock and continue to stir-fry for 1½ minutes, and then cook, covered, for 1½ minutes.
Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1½ minutes.
Serve with rice and other dishes.
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