Stir-fried Crispy Tofu with Black Bean Sauce, Broccoli, and King Oyster Mushrooms

Name: Stir-fried Crispy Tofu with Black Bean Sauce, Broccoli, and King Oyster Mushrooms
Cook time: 25 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong25 minVegetarian

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Servings

Ingredients

Proteins

400 g Firm Tofu, pressed and cut into 1-inch cubes
200 g King Oyster Mushrooms, sliced into 1/4-inch thick rounds
1.5 tbsp Vegetarian Oyster Sauce

Aromatics

3 cloves Garlic, minced
1 inch Ginger, minced
1 small Red Chili, thinly sliced (optional)

Sauces & Seasonings

0.5 cup Vegetable Oil, for frying and stir-frying
1.5 tbsp Light Soy Sauce
1 tsp Sugar
1 tbsp Cornstarch
0.5 tsp Sesame Oil
2 tbsp Water, for cornstarch slurry

Vegetables

300 g Broccoli florets, cut into bite-sized pieces
1 tbsp Fermented Black Beans, rinsed and lightly mashed

Other

0.5 cup Water

Instructions

1
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.
2
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.
3
Prepare Sauce: In a small bowl, combine Light Soy Sauce, Vegetarian Oyster Sauce, Sugar, Cornstarch, and Water. Mix well to form a slurry.
4
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.
5
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.
6
Finish: Drizzle with Sesame Oil and, if using, sprinkle with thinly sliced Red Chili. Serve immediately with Steamed White Rice.

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