Yu Xiang Sauce Stir-fried Tofu.
Stir-fryingIngredients
- 1 block of tofu (500g).
- 3-4 shiitake mushrooms.
- 1 bell pepper.
- 1/2 onion.
- 10 cm of the white part of a green onion.
- 2 tablespoons of chili oil.
- 1 tablespoon of minced garlic.
- 2 tablespoons of soy sauce.
- 1 tablespoon of oyster sauce.
- 1 tablespoon of doubanjiang (fermented broad bean paste).
- 1 tablespoon of sugar.
- 2 tablespoons of vinegar.
- 3 tablespoons of "matsul" (Korean rice wine).
- 3 pinches of black pepper.
- 100 ml of water.
- Use a moderate amount of cooking oil.
Instructions
Slice the shiitake mushrooms and onions into pieces about 0.5 cm in size, slice the bell peppers into pieces about 1 cm in size, and finely chop the green onions.
Cut the tofu into bite-sized pieces. Heat some oil in a pan over medium heat, and cook the tofu until all sides are golden brown. Remove the fried tofu from the pan and place it on paper towels to drain excess oil.
In a wok, add 2 tablespoons of chili oil, 1 tablespoon of minced garlic, and 1 tablespoon of chopped green onions. Stir-fry over high heat until fragrant.
Add the onion and stir-fry for 1 minute. Then, add the shiitake mushrooms and continue to stir-fry for another 2 minutes until they are softened.
After turning off the heat, add soy sauce, oyster sauce, doenjang (fermented soybean paste), sugar, vinegar, mirin (sweet rice wine), and black pepper.
Add 100ml of water and then turn on the heat again, bringing it to a boil over high heat.
Add the crumbled tofu and bell peppers, and stir-fry over high heat for about 2 minutes until the sauce thickens and coats everything.