A very versatile, simple, and satisfying vegetable dish that is full of flavor and goes perfect with a bowl of steamed rice. Or you can make this into a stir fried noodle dish by mixing in a pack or two of egg noodles.
If you like it spicy, just add a tablespoon of tobanjan (chili bean paste) or a teaspoon of Guilin chili sauce into the recipe.
- 400 g firm tofu, sliced into 1 cm squares
- 1 medium carrot, peeled, halved lengthways, and thinly sliced
- 1 small zucchini, trimmed, halved lengthways, and thinly sliced
- 1 thick slice round, white cabbage, roughly cut into squares (similar size to other veggies)
- 4 dried shiitake mushrooms, soaked, stemmed, and cleaned. Reserve soaking water. Squeeze out excess water from mushrooms then thinly slice.
- 2 garlic cloves, peeled and crushed
- 1 x1 cm piece ginger, skinned and smashed
- Vegetable oil for frying
- 3 tbsp oyster sauce
- 2 heap tsp corn starch
- 1 tbsp black vinegar
- 3 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp caster sugar
- 2/3 cup water
- 1 tbsp dark soy sauce
Heat 1 tbsp vegetable oil in medium frying pan. Sear tofu slices in batches until lightly browned, then set aside.
In a small bowl, mix together all ingredients and set aside.
Heat 1 tbsp of vegetable oil in a wok on medium-high heat and fry garlic and ginger until fragrant. Add carrot and fry for 2 minutes. Then add zucchini and cabbage and fry for 2 minutes. Add a pinch of salt and toss well.
Add tofu pieces and, using a spatula, toss mixture carefully from bottom of wok to top, without breaking tofu pieces. Drizzle with dark soy sauce and gently toss again to combine.
NOTE: Reduce heat to medium if the wok is too hot or if you see that the vegetables are getting browned too quickly.
Briefly whisk the thickening sauce again and pour everything into the wok, gently tossing mixture once again until well combined. Serve immediately with steamed rice or over cooked wheat/egg noodles.