Stir-fried Lotus Root and Firm Tofu with Preserved Szechuan Vegetable 榨菜炒蓮藕豆腐

A classic Cantonese vegetarian stir-fry featuring the crisp texture of lotus root, the savoury crunch of fried firm tofu, and the distinctive salty-umami flavour of preserved Szechuan vegetable (zhàcài). This hearty and flavourful dish is perfect served with steamed rice.

Nutrition (per serving)

Ingredients

• 300g firm tofu, pressed and cut into 2cm cubes
• 250g lotus root, peeled and thinly sliced
• 100g preserved Szechuan vegetable (榨菜), rinsed and thinly sliced
• 50g carrots, peeled and thinly sliced
• 2 stalks green onions, chopped into 3cm segments
• 3 cloves garlic, minced
• 15g ginger, minced
• 2 tbsp vegetarian oyster sauce
• 1 tbsp light soy sauce
• 1 tsp sugar
• 0.25 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 3 tbsp cooking oil
• 50ml water or vegetable broth

Steps

1. Press water from firm tofu, then cut into 2cm cubes. Peel and thinly slice lotus root. Rinse and thinly slice preserved Szechuan vegetable. Peel and thinly slice carrots. Chop green onions into 3cm segments. Mince garlic and ginger.
2. Heat cooking oil in a wok over medium-high heat. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.
3. Add remaining cooking oil to the wok. Sauté minced garlic and ginger until fragrant.
4. Add sliced carrots and lotus root to the wok. Stir-fry for 3-4 minutes until slightly tender-crisp.
5. Add sliced preserved Szechuan vegetable and fried tofu to the wok. Stir to combine.
6. In a small bowl, combine vegetarian oyster sauce, light soy sauce, sugar, white pepper, and water or vegetable broth. Pour sauce over the ingredients in the wok.
7. Bring to a simmer. Stir in the cornstarch slurry (cornstarch mixed with water) gradually until the sauce thickens to your desired consistency.
8. Add chopped green onions and toss briefly. Serve hot with steamed rice.

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