Deep-Fried Bean Curd Stir-Fried With Mushrooms And Brocco

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Servings: 4 Difficulty: Advanced
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Crispy golden tofu tossed with earthy mushrooms and tender broccoli in a savory umami glaze
Deep-Fried Bean Curd Stir-Fried With Mushrooms and Brocco recipe image

This classic Chinese vegetarian dish transforms simple ingredients into a restaurant-quality meal. The star is the deep-fried bean curd, which develops a wonderfully crispy exterior while remaining soft and custardy inside, perfectly absorbing the rich sauce. Earthy dried Chinese mushrooms provide a deep umami backbone, complemented by the bright crunch of fresh broccoli and aromatic ginger. The sauce, a balance of sweet hoisin, salty soy, and spicy chili, ties everything together with glossy appeal. It’s an ideal weeknight dinner that feels indulgent yet wholesome. Serve over steamed rice for a complete, satisfying experience that brings the warmth of home-style Chinese cooking to your table.

Deep-Fried Bean Curd Stir-Fried With Mushrooms and Brocco recipe image
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Deep-Fried Bean Curd Stir-Fried With Mushrooms And Brocco

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

Description

This classic Chinese vegetarian dish transforms simple ingredients into a restaurant-quality meal. The star is the deep-fried bean curd, which develops a wonderfully crispy exterior while remaining soft and custardy inside, perfectly absorbing the rich sauce. Earthy dried Chinese mushrooms provide a deep umami backbone, complemented by the bright crunch of fresh broccoli and aromatic ginger. The sauce, a balance of sweet hoisin, salty soy, and spicy chili, ties everything together with glossy appeal. It&# 226;ÂÂs an ideal weeknight dinner that feels indulgent yet wholesome. Serve over steamed rice for a complete, satisfying experience that brings the warmth of home-style Chinese cooking to your table.

Ingredients

Directions

  1. Cut the bean curd into 1-inch by 1.5-inch flat rectangular pieces.
  2. Heat vegetable oil in a deep pot or wok to 350ðF (175ðC).
  3. Deep-fry the bean curd pieces in batches for 2 to 2.5 minutes until golden brown and firm.
  4. Remove tofu and drain thoroughly on paper towels.
  5. Soak the dried Chinese mushrooms in boiling water for 30 minutes until soft.
  6. Drain the mushrooms, discard the tough stems, and halve the caps.
  7. Slice the onion into thin strips and mince the ginger root.
  8. Break the broccoli into florets and cut the stems into 1-inch wedges.
  9. In a small bowl, whisk together light soy sauce, hoisin sauce, chili sauce, sugar, and vegetarian stock to make the sauce.
  10. Heat 3 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat.
  11. Add the onion, ginger, broccoli stems, and mushrooms; stir-fry for 2 minutes to release their aromas.
  12. Add the broccoli florets and remaining vegetarian stock; stir-fry for 1.5 minutes.
  13. Cover the pan and cook for 1.5 minutes until the broccoli is tender-crisp.
  14. Uncover the pan and add the fried bean curd to the wok.
  15. Pour the prepared sauce mixture over the ingredients.
  16. Gently toss and stir-fry for 1.5 minutes until the tofu is coated and the sauce is glossy and heated through.
  17. Serve immediately alongside steamed rice.

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, stir fry, chinese cuisine, dried mushrooms, broccoli, vegan dinner, vegetarian main, hoisin sauce, ginger, soy sauce, crispy tofu, umami, wok cooking, healthy dinner, quick meal, plant based, asian vegetables, deep fried, family dinner
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