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.

Beijing Style Spicy Tofu and Mushroom Stir-Fry (辣子豆腐炒蘑菇)

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

  1. Heat the vegetable oil in a wok over medium heat.
  2. Add the dried red chilies and Sichuan peppercorns, and stir-fry until fragrant.
  3. Add the garlic, tofu, and mushrooms, and stir-fry for 5-7 minutes until the tofu is golden and the mushrooms are tender.
  4. Stir in the soy sauce, sugar, and salt, and cook for another 2 minutes.
  5. 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