Are you ready to tantalize your taste buds with a dish that perfectly balances crispy, savory, and fresh flavors? Dive into the delightful world of Asian cuisine with our "Deep Fried Bean Curd Stir Fried with Mushrooms and Broccoli." This vibrant recipe not only brings a satisfying crunch but also packs a nutritious punch with its colorful veggies. In just 25 minutes, you can whip up a restaurant-quality meal right in your own kitchen! Whether you're a seasoned chef or a curious beginner, this dish is sure to impress. Keep reading to discover the secrets behind this mouthwatering creation!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Asian
Serves: 2 servings
Ingredients
- 200g bean curd
- 150g mushrooms, sliced
- 100g broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 200g of bean curd, 150g of sliced mushrooms, 100g of broccoli florets, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 cloves of minced garlic, and oil for frying.
- Prepare the bean curd by cutting it into bite-sized cubes. If using firm bean curd, you can leave it as is; for softer types, be gentle to avoid breaking it.
- Heat a sufficient amount of oil in a deep frying pan or wok over medium-high heat. You’ll want enough oil to submerge the bean curd cubes for even frying.
- Once the oil is hot (test it by dropping a small piece of bean curd in; it should sizzle immediately), carefully add the bean curd cubes in batches. Fry them until they are golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove the fried bean curd and place it on a plate lined with paper towels to absorb excess oil.
- In the same pan, remove excess oil, leaving about 1 tablespoon. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the sliced mushrooms to the pan and stir-fry for about 3-4 minutes until they start to soften and release their moisture.
- Next, add the broccoli florets to the pan. Stir-fry for an additional 2-3 minutes until the broccoli turns bright green and is tender but still crisp.
- Once the vegetables are cooked, return the fried bean curd to the pan. Pour in the soy sauce and sesame oil, and gently toss everything together to coat the ingredients evenly.
- Continue to stir-fry for another 2 minutes to heat everything through and allow the flavors to meld.
- Remove from heat and serve the deep-fried bean curd stir-fried with mushrooms and broccoli hot, garnished with sesame seeds or chopped green onions if desired.
Tips
- Choose the Right Bean Curd: For a firmer texture, opt for extra-firm bean curd, which holds up better during frying. If you prefer a softer, creamier bite, go for soft bean curd, but handle it gently to prevent breaking.
- Oil Temperature Matters: To achieve that perfect golden-brown color, ensure your oil is hot enough before adding the bean curd. A quick test is to drop a small piece in; it should sizzle right away.
- Batch Frying: Fry the bean curd in batches to avoid overcrowding the pan, which can lead to uneven cooking and soggy pieces. This way, each piece gets the crispy texture you desire.
- Flavor Boost: For an extra layer of flavor, consider adding a splash of rice vinegar or a sprinkle of chili flakes when tossing the vegetables. This will elevate the dish and give it a unique twist.
- Garnish for Presentation: Don’t forget to garnish your dish with sesame seeds or chopped green onions before serving. Not only does it enhance the visual appeal, but it also adds a delightful crunch and fresh flavor.
Nutrition Facts
Calories: 186kcal
Carbohydrates: 13g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
