Quick Đậu Hũ Sốt Nấm (Speedy Tofu and Mushroom Stir-fry)
70% chuẩn vị · Vietnamese-inspired
A simplified and quicker version of the classic, perfect for weeknights. Uses pre-cut tofu and mushrooms, and a streamlined sauce.
Đánh giá công thức này
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Nguyên liệu
- Pre-fried tofu puffs or cubes400g
- Sliced button mushrooms200g
- Garlic2 cloves
- Vegetable oil2 tbsp
- Soy sauce3 tbsp
- Vegetarian mushroom sauce (bottled)2 tbsp
- Water1/4 cup
- Cornstarch1 tsp
- Scallions1 stalk
- Saltto taste
- Black pepperto taste
Các bước
- 1
Mince the garlic and thinly slice the scallions.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat.
- 3
Add minced garlic and stir-fry until fragrant.
- 4
Add sliced mushrooms and stir-fry until tender.
- 5
Add the pre-fried tofu puffs/cubes to the wok.
- 6
In a small bowl, whisk together soy sauce, vegetarian mushroom sauce, and water. Mix cornstarch with 1 tbsp of water to create a slurry.
- 7
Pour the sauce mixture over the tofu and mushrooms. Stir to combine.
- 8
Add the cornstarch slurry and stir until the sauce thickens.
- 9
Season with salt and black pepper to taste.
- 10
Stir in most of the sliced scallions. Garnish with the remaining scallions before serving.
