Stir-fried Firm Tofu with Green Beans and Shiitake Mushrooms in Preserved Olive Vegetable Sauce 欖菜四季豆香菇炒豆腐

A fragrant and savory Cantonese vegetarian dish featuring pan-fried firm tofu, crisp green beans, and umami-rich shiitake mushrooms, all stir-fried with aromatic ginger and garlic, then seasoned with preserved olive vegetable sauce.

Nutrition (per serving)

Ingredients

• 300g firm tofu, pressed and cut into 2cm cubes
• 200g green beans, trimmed and cut into 2cm lengths
• 6 dried shiitake mushrooms, soaked until soft, stems removed, and sliced
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 tablespoons preserved olive vegetable
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon light soy sauce
• 1/2 teaspoon sugar
• 3 tablespoons water or mushroom soaking liquid
• 1 teaspoon cornstarch, mixed with 1 tablespoon water for a slurry
• 2 tablespoons vegetable oil

Steps

1. Gently press firm tofu to remove excess water, then cut into 2cm cubes.
2. Trim green beans and cut into 2cm lengths. Soak dried shiitake mushrooms until soft, remove stems, and slice. Mince garlic and ginger.
3. Heat vegetable oil in a wok over medium-high heat. Add tofu cubes and pan-fry until golden brown and crispy on all sides. Remove tofu from the wok and set aside.
4. In the same wok, add minced garlic and minced ginger. Sauté until fragrant.
5. Add green beans and sliced shiitake mushrooms to the wok. Stir-fry for 3-4 minutes until green beans are tender-crisp.
6. Return the pan-fried tofu to the wok. Add preserved olive vegetable, vegetarian oyster sauce, light soy sauce, sugar, and water (or mushroom soaking liquid). Stir well to combine.
7. Bring the sauce to a simmer. Pour in the cornstarch slurry and stir constantly until the sauce thickens to your desired consistency.
8. Transfer the stir-fried tofu and vegetables to a serving plate. Serve hot with steamed white rice.

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