Vegan Taiwanese Stinky Tofu Stir-fry

Ingredients

• 1 block Fermented Tofu (Vegan)
• 1/2 head Napa Cabbage
• 1/2 cup Wood Ear Mushrooms
• 1 medium Carrot
• 4 cloves Garlic
• 1 tablespoon Ginger
• 1 tablespoon Chili Bean Paste (Vegan)
• 2 tablespoons Soy Sauce
• 1 teaspoon Sugar
• 2 tablespoons Vegetable Oil

Instructions

1. 1Prepare your ingredients: Cut the 1 block of Fermented Tofu (Vegan) into 1-inch cubes. Chop 1/2 head of Napa Cabbage into bite-sized pieces. Slice 1/2 cup of Wood Ear Mushrooms into bite-sized pieces. Peel and thinly slice 1 medium Carrot into bite-sized pieces. Peel and mince 4 cloves of Garlic. Peel and mince 1 tablespoon of Ginger.
2. 2Heat 2 tablespoons of Vegetable Oil in a 12-inch wok or large skillet over medium-high heat, which is about 375°F (190°C). Add the minced 4 cloves of Garlic and the minced 1 tablespoon of Ginger. Stir-fry for 30 seconds until they smell fragrant, being careful not to burn them.
3. 3Add the 1 block of Fermented Tofu (Vegan) cubes to the wok. Stir-fry for 3-5 minutes, turning them occasionally, until they are lightly browned on most sides.
4. 4Add the chopped 1/2 head of Napa Cabbage, sliced 1/2 cup of Wood Ear Mushrooms, and sliced 1 medium Carrot to the wok. Stir-fry for 4-6 minutes, until the vegetables are tender-crisp. This means they should still have a slight bite.
5. 5Stir in 1 tablespoon of Chili Bean Paste (Vegan), 2 tablespoons of Soy Sauce, and 1 teaspoon of Sugar. Mix everything together well, ensuring the paste, soy sauce, and sugar coat the tofu and vegetables. Cook for another 1 minute, stirring constantly.
6. 6Serve the Vegan Taiwanese Stinky Tofu Stir-fry hot, ideally with plain steamed rice.

Related Guides