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.
01Ingredients
- 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
Nutrition (per serving)285kcal
- Protein12.5g
- Carbs18g
- Fat18.5g
Fiber 3.2 gSodium 680 mg
02Steps
- Carefully slice the egg tofu into thick rounds and pat them dry with paper towels. Lightly coat the egg tofu with cornstarch.
- 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.
- In a small bowl, combine fermented black beans, vegetarian oyster sauce, soy sauce, sugar, water/vegetable broth, sesame oil, and white pepper. Mix well.
- 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.
- 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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