Beijing Style Spicy Tofu and Mushroom Stir-Fry (辣子豆腐炒蘑菇)
This 辣子豆腐炒蘑菇 (Beijing Style Spicy Tofu and Mushroom Stir-Fry) is a classic dish in Beijing cuisine, known for its spicy and savory flavors.
Ingredients
- 1 block of firm tofu, cubed
- 200g mushrooms, sliced
- 3-4 dried red chilies
- 2 cloves garlic, minced
- 1 tsp Sichuan peppercorns
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 green onion, chopped
- Salt to taste
Instructions
- Heat the vegetable oil in a wok over medium heat.
- Add the dried red chilies and Sichuan peppercorns, and stir-fry until fragrant.
- Add the garlic, tofu, and mushrooms, and stir-fry for 5-7 minutes until the tofu is golden and the mushrooms are tender.
- Stir in the soy sauce, sugar, and salt, and cook for another 2 minutes.
- Garnish with chopped green onions and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Fat
- 12g
- Carbohydrates
- 20g
Supplies
Wok Cutting board Knife Spatula
Tools
Stovetop
Serving suggestions
Serve the 辣子豆腐炒蘑菇 with steamed rice for a complete meal.
Tips & tricks
For extra heat, you can add more dried red chilies or a dash of chili oil.
Cost
$10