Deep-Fried Bean Curd Stir-Fried With Mushroom

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Servings: 4 Difficulty: Advanced
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Crispy golden tofu cubes meet earthy shiitake mushrooms in a savory garlic-ginger glaze.
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This classic Chinese home-style dish transforms simple ingredients into a textural masterpiece. The deep-fried bean curd offers a delightfully crisp exterior that gives way to a tender, creamy interior, perfectly absorbing the rich, savory sauce. Earthy dried shiitake mushrooms provide a deep umami backbone, while fresh ginger and onion add aromatic brightness. It&# 226;€™s a comforting, satisfying side dish that pairs wonderfully with steamed rice or noodles. Ideal for weeknight dinners or as part of a larger vegetarian feast, this recipe delivers bold flavor without the fuss. The combination of crispy tofu and chewy mushrooms creates a harmonious balance of textures that keeps you coming back for more.

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Deep-Fried Bean Curd Stir-Fried With Mushroom

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 11.6

Description

This classic Chinese home-style dish transforms simple ingredients into a textural masterpiece. The deep-fried bean curd offers a delightfully crisp exterior that gives way to a tender, creamy interior, perfectly absorbing the rich, savory sauce. Earthy dried shiitake mushrooms provide a deep umami backbone, while fresh ginger and onion add aromatic brightness. It&# 226;€™s a comforting, satisfying side dish that pairs wonderfully with steamed rice or noodles. Ideal for weeknight dinners or as part of a larger vegetarian feast, this recipe delivers bold flavor without the fuss. The combination of crispy tofu and chewy mushrooms creates a harmonious balance of textures that keeps you coming back for more.

Ingredients

Directions

  1. Rehydrate dried shiitake mushrooms in warm water for 20 minutes until soft; reserve the soaking liquid.
  2. Drain the mushrooms, squeeze out excess water, and slice them into thin strips.
  3. Press the bean curd cakes to remove excess moisture, then cut them into uniform cubes.
  4. Heat vegetable oil in a deep pan or wok to 350°F (175°C).
  5. Carefully add tofu cubes to the hot oil and fry until golden brown and crispy on all sides, about 3-4 minutes.
  6. Remove fried tofu with a slotted spoon and drain on paper towels.
  7. In a wok, heat 3 tablespoons of vegetable oil over medium-high heat.
  8. Add sliced ginger and onion, stir-frying for 1 minute until fragrant.
  9. Add the sliced mushrooms and stir-fry for another 2 minutes until tender.
  10. Pour in the vegetarian stock and reserved mushroom liquid, bringing to a simmer.
  11. Return the fried tofu to the wok, gently tossing to coat in the sauce and heat through.
  12. Simmer for 2-3 minutes until the sauce thickens slightly and coats the ingredients.
  13. Remove from heat and serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 11.6kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 2.6g1%
Dietary Fiber 1.0g4%
Sugars 1.2g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: tofu, bean curd, shiitake, mushroom, stir fry, crispy tofu, chinese cooking, vegan dinner, vegetarian recipe, soy sauce, garlic, ginger, umami, asian cuisine, easy weeknight meal
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