Wok-fried Crispy Egg Tofu with Black Bean Sauce and Mixed Vegetables

Ingredients

Instructions

1. 1

   Carefully slice the egg tofu into thick rounds and pat them dry with paper towels. Lightly coat the egg tofu with cornstarch.

2. 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. 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. 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. 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.