Chinese
Red Bean Curd Stir Fry
A super yummy and easy weeknight stir fry utilizing red fermented bean curd.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz firm tofu (optional, cut into small cubes)
- 3 shiitake mushrooms (sliced into ½ inch thick pieces)
- 3 ½ oz wood ear mushrooms (cut into 2 inch strips)
- 23 oz Napa cabbage (cut into large pieces ~1-2 inches)
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tbsp granulated sugar
- 3 pieces red bean curd (~3 tbsp)
- 1 tsp red bean curd brine (the liquid the red bean curd comes in)
- 3 ½ oz cellophane noodles (cut into 2 inch strips)
- 1 tsp sesame oil
Instructions
- 1
Fry the tofu. Heat oil to 325 degrees F and fry tofu until it is brown all sides (3-5 minutes). Set aside.
- 2
Heat oil over high heat in a large pan. Add the shiitake mushrooms, wood ear mushrooms, and cabbage. Cover and cook for 3-5 minutes until the vegetables are soft.
- 3
Add the fried tofu, soy sauce, salt, sugar, red bean curd, and red bean curd sauce. Cook for 1-2 minutes more. Check the vegetables are completely soft.
- 4
Add the noodles and cook for a minute.
- 5
Finally add the sesame oil. Mix and serve over white rice.