Hunan Tofu Vegetable Stir-fry
This Hunan tofu features colorful veggies and pan-fried tofu cooked in a delicious spicy and savory sauce. Simple to make, this 30-minute meatless meal will please both vegans and meat-eaters!
Servings: 3 servings
Calories: 166kcal
Equipment
- non-stick wok or a large non-stick pan
- spatula
Ingredients
For tofu
- 1 block extra firm tofu drained and pressed (about 14oz/400g)
- 1 tablespoon corn starch
- ½ teaspoon salt
For stir-fry sauce
- ½ cup vegetable broth (low sodium)
- 2 tablespoons oyster sauce *vegetarian or regular
- 1 tablespoon soy sauce
- 1 tablespoon sambal oelek
- 2 teaspoons sugar
- 2 teaspoons corn starch
- 1 teaspoon rice vinegar
For stir-fry
- 3 cloves garlic minced
- 1 medium red bell pepper diced
- 1 cup broccoli florets
- 6-8 baby corn halved lengthwise
- 0.5 oz dried wood ear mushrooms rehydrated (optional)**
Instructions
- Start by cubing your tofu into bite-sized cubes. In a medium zip-top bag, place in tofu along with corn starch and salt. Toss the bag until tofu cubes are well coated.1 block extra firm tofu, 1 tablespoon corn starch , ½ teaspoon salt
- Heat up a tablespoon of neutral-tasting oil in a large non-stick wok/skillet over medium high heat. Add tofu cubes in one layer, and cook for 2-3 minutes on each sides, or until most sides are nicely browned. Set aside.
- While cooking tofu, make your Hunan sauce by combining all ingredients needed. Set aside for later use.
- Add about ½ tablespoon of oil into the same wok. Add in garlic and fry until fragrant, about a minute.3 cloves garlic
- Toss in red pepper and broccoli next. Cook for 3-4 minutes, or until veggies have soften slightly.1 medium red bell pepper , 1 cup broccoli florets
- Now, add your baby corn and black fungus. Saute for another 2-3 minutes, or until veggies are cooked.6-8 baby corn , 0.5 oz dried wood ear mushrooms
- Lastly, toss in cooked tofu along with the stir-fry sauce. Bring the mixture to a simmer. Once the sauce has thicken, you can remove it from heat and serve.
Video
Notes
*Oyster sauce -Opt for a vegan oyster sauce to keep this recipe vegan. I highly recommend using Lee Kum Kee’s stir-fry sauce. (Although it is labeled as a stir-fry sauce, it is a mushroom-flavored sauce imitating oyster sauce).
**Wood ear fungus - An optional ingredient. They usually are sold in dry form, but you can also use fresh ones if you can get them.
- Dry wood ear can be found in most well-stocked groceries. You can also find them in Asian or Chinese markets. I usually get my wood ear online.
- If using dry wood ears, you will need to rehydrate them first. To do so, simply soak them in hot water for 20 minutes. Remove the tough parts and slice them into smaller pieces.
- Use a large enough wok or skillet - This ensures tofu crisp up properly, and the vegetables are properly cooked.
- Switch up the vegetables - This recipe is highly forgiving, and most vegetables will work well! If you do not like tofu, you can swap it with chunks of seitan chicken or tempeh.
- Adjust the spice level - This recipe is mild to moderately spicy. For a less spicy dish, reduce the amount of sambal oelek added. Add more heat by using more sambal or by adding some dried or chopped fresh chilies!
- Storing leftovers - Leftover Hunan tofu can be refrigerated for 3-4 days. You can either reheat it in the microwave or stove.
Nutrition
Calories: 166kcal | Carbohydrates: 23g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1310mg | Potassium: 491mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1594IU | Vitamin C: 81mg | Calcium: 71mg | Iron: 2mg
