Stir-fried Mixed Mushrooms and Asparagus with Crispy Fried Tofu 脆皮豆腐炒雜菌蘆筍

A delightful vegetarian dish featuring golden-fried crispy tofu cubes stir-fried with an assortment of earthy mushrooms and tender asparagus spears, all tossed in a savory Cantonese sauce.

Nutrition (per serving)

Ingredients

• 400g Firm Tofu
• 100g Fresh Shiitake Mushrooms
• 100g King Oyster Mushrooms
• 100g Enoki Mushrooms
• 150g Asparagus spears
• 2cloves Garlic
• 10g Ginger
• 2stalks Spring Onions
• 3tbsp Vegetable Oil (for frying tofu)
• 1tbsp Cornstarch
• 2tbsp Light Soy Sauce
• 1tbsp Vegetarian Oyster Sauce
• 0.5tsp Sesame Oil
• 1tsp Sugar
• 100ml Water or Vegetable Broth
• 1tbsp Vegetable Oil (for stir-frying)

Steps

1. Cut the Firm Tofu into 2cm cubes. Pat them very dry with paper towels.
2. Trim the ends of the Asparagus spears and cut them into 3-4cm pieces. Slice the Shiitake Mushrooms and King Oyster Mushrooms. Separate the Enoki Mushrooms. Mince the Garlic and Ginger. Chop the Spring Onions into 2-inch lengths.
3. Heat 3 tbsp of Vegetable Oil in a wok or large pan over medium-high heat. Add the Tofu cubes and pan-fry until all sides are golden brown and crispy. Remove and set aside on a paper towel-lined plate to drain excess oil.
4. In a small bowl, combine the Light Soy Sauce, Vegetarian Oyster Sauce, Sugar, Sesame Oil, and Water or Vegetable Broth. Mix well. In a separate small bowl, combine the Cornstarch with 2 tablespoons of water to make a slurry.
5. In the same wok, add 1 tbsp of Vegetable Oil (if needed). Sauté the minced Garlic and Ginger until fragrant. Add the Asparagus, Shiitake Mushrooms, and King Oyster Mushrooms. Stir-fry for 2-3 minutes until slightly tender.
6. Add the Enoki Mushrooms and the fried Tofu cubes to the wok. Pour in the prepared sauce mixture. Bring to a simmer. Stir in the cornstarch slurry gradually until the sauce thickens to your desired consistency. Add the Spring Onions and stir quickly.
7. Serve immediately with Steamed Jasmine Rice.

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