Tofu and Mushroom Stir Fry in Soybean Sauce

Level up your tofu stir-fry

 In Asia, people know how to cook vegetarian dishes and tofu in particular.  Vegetarian curries in India, hot stone bowl Bibimbop in Korea and all the various vibrant stir-fries of Southeast Asia.  It’s difficult to pick a favorite. They know how to handle them and they have a plethora of spices, seasonings and sauces to go with them.  Case in point, Chinese fermented yellow soybean paste, aka huáng jiàng.  It’s kind of like the Chinese version of miso paste only a little bit different in flavor and texture.

It might look a little scary but nothing brings quite the umami as much as this yellow soybean paste.  Especially when it comes to cooking tofu which has a proven track record of difficulty adding flavor into.  Mix it together with a little bit of soy sauce or chopped red chili and add it to ingredients like noodles and other meatless stir-fries for a tasty vegetarian dish.

 

 

 Tofu and Mushroom stir fry in soybean sauce over steamed rice

 

 

 

 

 

diced mushrooms, tofu, ginger and garlic
Cut tofu and mushrooms into chunks and thinly slice both the ginger and garlic. Set aside.
a jar of Chinese soybean paste
Chinese soybean paste. You can use whole or ground bean paste. The choice is up to you as both taste great. In a small bowl, combine 1 tbsp Chinese fermented soybean paste, 1 tsp sugar and 1 tbsp soy sauce. Mix together until thoroughly combined and set aside.
sliced ginger and garlic frying in wok
Add ginger and garlic and fry until fragrant.
tofu, garlic and ginger frying in wok
Add the tofu and fry until slightly browned and crispy.
mushrooms and tofu frying in wok
Add mushrooms and stir-fry on high heat for 2-3 minutes until everything is cooked and crisp.
tofu and mushrooms stir fry frying in soybean sauce in a wok
Add the soybean sauce mixture and stir until everything is evenly coated.
 Tofu and Mushroom stir fry in soybean sauce over steamed rice
Cook for 1-2 minutes then remove from heat and serve.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tofu and Mushrooms in Soybean Sauce over steamed rice

Tofu and Mushroom Stir Fry in Soybean Sauce


  • Author: Spicepaw
  • Total Time: 15 minutes
  • Yield: Serves 2-3 1x
  • Diet: Vegetarian

Description

An easy tofu and mushroom stir fry tossed in a delicious Chinese soybean sauce. Serve as a side dish or as a main Vegetarian course. #tofu #stirfry #mushrooms #Chinesefoodrecipes #vegan #vegetarian #quickrecipes


Ingredients

Scale
  • 34  large king oyster mushrooms or 1020 shitake mushrooms
  • 300g (10.5 oz) firm tofu
  • 2 tbsp ginger (sliced)
  • 2 tbsp garlic (sliced)
  • 1 tbsp Chinese fermented soybean paste (minced)
  • 23 tbsp vegetable oil
  • 1 tsp sugar
  • 1 tbsp soy sauce

Instructions

  1. Cut tofu and mushrooms into chunks and thinly slice both the ginger and garlic.  Set aside.
  2. In a small bowl, combine 1 tbsp Chinese fermented soybean paste, 1 tsp sugar and 1 tbsp soy sauce.  Mix together until thoroughly combined and set aside.
  3. In a large wok, heat 2-3 tbsp of cooking oil on high heat.
  4. When oil is hot, add the tofu and fry until slightly browned and crispy.
  5. Add ginger and garlic and stir for a minute or two until fragrant.
  6. Add mushrooms and stir-fry on high heat for 2-3 minutes until everything is cooked and crisp.
  7. Add the soybean sauce mixture and stir until everything is evenly coated.
  8. Cook for 1-2 minutes then remove from heat and serve.
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Sides, Main, Vegetarian
  • Method: Stir-Fry
  • Cuisine: Chinese

Keywords: Chinese, Tofu, mushrooms, stir-fry, vegan, vegetarian

 

 Tofu and Mushroom stir fry in soybean sauce over steamed rice

 

Eat more tofu with these tasty recipes:

Hot and Sour Soup with Silken Tofu & Tofu Skins

Curry Laksa with Chicken, Fish Balls and Tofu Puffs

Spicy Sweet and Sour Crispy Tofu Stir-Fry

 

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

One thought

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.