Stir-fry Tofu with Shiitake Mushrooms

Stir-fry Tofu with Shiitake Mushrooms and Broccoli in delicious sauce

Craving a flavorful, plant-based dish that’s quick and easy to whip up? This stir-fry tofu with shiitake mushrooms and broccoli is the perfect go-to for a busy weeknight meal.

In this beginner-friendly recipe, crispy tofu is paired with tender shiitake mushrooms and vibrant broccoli, all tossed in a rich, savory sauce. The sauce has a perfect balance of salty and sweet, with a velvety texture thanks to a hint of cornstarch and vegetable stock.

This dish is high in protein, packed with veggies, and comes together in just 20 minutes! Whether you’re vegan or simply looking for a meatless option, this delicious stir-fry is sure to satisfy. Perfect for anyone looking for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients:

Classic Tofu - 200g

Salt - 1/2 tbsp

Garlic Powder - 1/2 tbsp

Corn Starch - 1/4 cup

Broccoli - 200g

Shiitake Mushrooms - 3-4 mushrooms

STIR FRY SAUCE

Vegetable Stock (or Chicken Stock) - 2/3 up

Light Soy Sauce - 1 tbsp

Vegetarian Oyster Sauce (or Oyster Sauce) - 1 tbsp

Sugar - 1/2 tbsp

White pepper - 1/2 tbsp

Corn Starch - 1 tbsp

Delicious stir-fry sauce

Pouring sauce into shiitake mushrooms

COOKING PROCESS:

Preparing individual components

1. Soak the Shiitake Mushrooms: Two hours before you start cooking, soak some dry shiitake mushrooms in warm water. Let them sit for about two hours until they become soft and ready to use.

2. Prepare the Tofu: Cut the classic tofu into bite-sized pieces, then pat dry with paper towels to remove excess moisture. The tofu is then seasoned with salt and garlic powder. We are using corn starch to coat the tofu; this corn starch coating will later become the crispy coating that will soak up that delicious stir-fry sauce.

3. Prepare the Stir-fry Sauce: In a small bowl, mix vegetable stock (or chicken stock) with light soy sauce, vegetarian oyster (or oyster) sauce, sugar, white pepper and corn starch. Then set the sauce aside.

4. Prepare the Broccoli: Cut the broccoli into bite-sized pieces. Blanch the broccoli in boiling water for 1-2 minutes. Immediately transfer the broccoli to an ice bath to keep it green and crisp. Then set aside.

5. Make Garlic Oil: First, finely chop 7-8 garlic cloves. Heat ¼ cup of oil in a pan and fry the garlic until golden. Strain the oil and dry the garlic chips on a paper towel until crispy.

Stir-Fry Process:

1. Heat 1/4 cup of garlic oil in a wok. Fry the tofu pieces for 4-5 minutes or until golden. Then set them aside.

2. Remove most of the garlic oil from the wok, leaving only about 1-2 tablespoon of garlic oil.

3. Slice the soaked shiitake mushrooms and sauté them in the garlic oil for 1-2 minutes.

4. Pour in the prepared stir-fry sauce into the work, and let it come to a simmer, stirring frequently to prevent the cornstarch from sticking to the bottom of the wok.

5. Once the sauce thickens, add the blanched broccoli and fried tofu.

6. Stir everything together until well-coated with the sauce (about 30 seconds)

7. Sprinkle the crispy garlic chips on top and remove from heat.

8. Serve and enjoy!!

Checkout the Youtube video for detailed instructions.

Print