Stir-fried Crispy Tofu with Black Bean Sauce, Broccoli, and King Oyster Mushrooms 豆豉西蘭花杏鮑菇炒脆豆腐
A savory and aromatic Cantonese stir-fry featuring crispy pan-fried firm tofu, tender broccoli florets, and chewy king oyster mushrooms, all coated in a rich, savory fermented black bean sauce. A satisfying vegetarian main dish.
Hong Kong
Vegetarian
Vegetarian
Under 30 min
Nutrition (per serving)
328kcalCalories
18.5gProtein
22.3gCarbs
19.4gFat
4.2gFiber
742mgSodium
Ingredients
- Firm Tofu, pressed and cut into 1-inch cubes
- Broccoli florets, cut into bite-sized pieces
- King Oyster Mushrooms, sliced into 1/4-inch thick rounds
- Garlic, minced
- Ginger, minced
- Red Chili, thinly sliced (optional)
- Fermented Black Beans, rinsed and lightly mashed
- Vegetable Oil, for frying and stir-frying
- Light Soy Sauce
- Vegetarian Oyster Sauce
- Sugar
- Cornstarch
- Water
- Sesame Oil
- Water, for cornstarch slurry
Steps
- Prepare Tofu: Heat Vegetable Oil in a wok or large pan. Fry Firm Tofu cubes until golden brown and crispy on all sides. Remove and set aside.
- Blanch Vegetables: Bring a pot of water to a boil. Add Broccoli florets and King Oyster Mushrooms. Blanch for 1-2 minutes until tender-crisp. Drain and set aside.
- Prepare Sauce: In a small bowl, combine Light Soy Sauce, Vegetarian Oyster Sauce, Sugar, Cornstarch, and Water. Mix well to form a slurry.
- Aromatics & Black Beans: Discard excess oil from the wok, leaving about 2 tablespoons. Add minced Garlic, minced Ginger, and Fermented Black Beans. Stir-fry until fragrant.
- Combine and Stir-fry: Add blanched Broccoli florets, King Oyster Mushrooms, and crispy Firm Tofu to the wok. Pour in the prepared sauce. Stir-fry quickly until the sauce thickens and coats all ingredients evenly.
- Finish: Drizzle with Sesame Oil and, if using, sprinkle with thinly sliced Red Chili. Serve immediately with Steamed White Rice.
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