Crispy Tofu with Wood Ear Mushrooms and Peppers

Pan-crisped tofu and springy wood ear mushrooms share a glossy soy and black vinegar glaze, tossed with snappy green beans and sweet bell pepper. The mushrooms bring a satisfying crunch that contrasts the soft tofu centers, making this a light yet filling weeknight plate with steamed rice.

4.4 from 64 cooks

Method 6 steps

Drain the soaked wood ear mushrooms, trim any hard knobs and tear them into bite-size pieces. Pat the tofu dry and toss with 2 tbsp cornstarch.

Heat 2 tbsp oil in a wok over medium-high heat and fry the tofu, turning every minute or two, until all sides are golden and crisp, about 8 minutes. Transfer to a plate.

Add the remaining oil and stir-fry the green beans for 3 minutes until blistered in spots. Add the peppers and wood ears and toss for 1 minute more.

Push the vegetables aside, add garlic and ginger to the clearing and sizzle for 30 seconds until fragrant.

Whisk soy sauce, black vinegar, stir-fry sauce, sugar and the stock slurry, then pour into the wok. Bubble for 1 minute until glossy and slightly thickened.

Return the tofu, toss gently to coat without breaking the crust and serve right away.

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