Wok-fried Crispy Egg Tofu with Black Bean Sauce and Mixed Vegetables 豉汁脆皮雞蛋豆腐炒雜菜

Crispy on the outside, tender on the inside egg tofu stir-fried with colourful bell peppers, carrots, and shiitake mushrooms in a savory fermented black bean sauce. A delightful vegetarian main course.

Nutrition (per serving)

Ingredients

• 2 tubes (approx. 300g total) egg tofu
• 1 medium green bell pepper, sliced
• 1 medium red bell pepper, sliced
• 1 medium carrot, sliced into rounds
• 4 dried shiitake mushrooms, soaked and sliced
• 2 thin slices ginger
• 2 cloves garlic, minced
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil (for frying and stir-frying)
• 1 tablespoon fermented black beans, rinsed and lightly mashed
• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 cup water or vegetable broth
• 1/2 teaspoon sesame oil
• 1/4 teaspoon white pepper

Steps

1. Carefully slice the egg tofu into thick rounds and pat them dry with paper towels. Lightly coat the egg tofu with cornstarch.
2. Heat vegetable oil in a wok over medium-high heat. Fry the coated egg tofu until golden brown and crispy on all sides. Remove and set aside.
3. In a small bowl, combine fermented black beans, vegetarian oyster sauce, soy sauce, sugar, water/vegetable broth, sesame oil, and white pepper. Mix well.
4. Remove excess oil from the wok, leaving about one tablespoon. Add ginger and garlic, stir-fry until fragrant. Add green bell pepper, red bell pepper, carrots, and shiitake mushrooms. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
5. Pour the prepared sauce into the wok and bring to a simmer. Return the fried egg tofu to the wok, toss gently to coat all ingredients evenly with the sauce. Serve immediately.

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