Deep-Fried Bean Curd Stir-Fried with Mushrooms & Broccoli
Crispy deep-fried tofu stir-fried with dried Chinese mushrooms, broccoli, and ginger in a spicy hoisin sauce. A quick vegan weeknight stir-fry ready in 35 minutes.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minHere’s the thing about tofu: if you’re not frying it first, you’re missing out on a whole world of texture.
Deep-frying gives the bean curd a golden shell that soaks up every drop of that punchy hoisin and chili sauce without falling apart in the wok.
Dried Chinese mushrooms bring an earthy, smoky depth you just can’t get from fresh ones, and the broccoli adds that satisfying crunch.
This whole dish comes together in about 35 minutes, making it a legit weeknight option for anyone eating plant-based.
Chef Tips
- Pat the tofu dry before frying. Moisture is the enemy of a crispy crust
- Don’t skip the dried mushroom soaking time. Those 30 minutes transform them from cardboard to umami bombs
- Have all your ingredients prepped and within arm’s reach before you fire up the wok. Stir-frying waits for nobody
Variations
- Swap broccoli for bok choy or snap peas for a different crunch
- Add a splash of rice vinegar to the sauce for a tangy kick
- Toss in cashews or peanuts during the final stir-fry for extra protein and texture
Ingredients
Directions
Cut the bean curd into 1- x 1½ inch flat pieces.
Deep-fry them in hot oil for 2 to 2½ minutes, until the surfaces are somewhat firm and yellow.
Drain thoroughly. Soak the mushrooms in boiling water for half an hour.
Drain. Discard the stems and cut the caps into halves.
Cut the onion into thin slices.
Break the broccoli into individual florets and cut the stem into 1-inch wedges.
Heat the vegetable oil in a large frying pan or wok.
When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil.
Add the broccoli and stock and continue to stir-fry for 1½ minutes, and then cook, covered, for 1½ minutes.
Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1½ minutes.
Serve with rice and other dishes.
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