Black Bean Sauce King Oyster Mushroom Tofu Rice Bowl
A bowl of pure vegan rice perfect for a weekday dinner: tofu pan-fried until the outer layer is slightly crispy, king oyster mushrooms stir-fried to a meaty texture, then combined with black bean sauce, ginger, garlic, and vegetarian oyster sauce to create a savory sauce. Even if you're not a vegetarian, this bowl is rich in protein and filling. Eating a plant-based dinner once a week is a gentle way to support the Earth.
Author
vegan_xiaohua
Instructions
Press the firm tofu with kitchen paper to remove excess moisture, then sprinkle with 1 tsp of cornstarch and gently mix; blanch the broccoli in boiling water for 1 minute, then remove and set aside.
💡 Tip: If the tofu surface is drier, it will fry more fragrant; if you prefer not to blanch, you can cut the broccoli smaller and stir-fry directly.
About 7 min
Pour 1 tbsp of vegetable oil into a frying pan, and pan-fry the tofu over medium heat until golden brown on all sides, then remove. No need to wash the pan, just leave the flavorful residue.
💡 Tip: Using tofu instead of eggs or meat can also provide protein; the key is to first fry it to achieve a good texture.
About 8 min
Add a little more oil to the pan, then add the king oyster mushrooms and stir-fry over medium-high heat until the edges are slightly charred and the volume is reduced, then add minced ginger, minced garlic, and black bean sauce to stir-fry until fragrant.
💡 Tip: Make sure to stir-fry the king oyster mushrooms until they release their aroma before seasoning, for a satisfying chew.
About 7 min
In a bowl, mix soy sauce, vegetarian oyster sauce, rice vinegar, sugar, the remaining 1 tsp of cornstarch, and water, then pour into the pan and cook until slightly thickened.
💡 Tip: Vegetarian oyster sauce is a plant-based source of umami; if unavailable, you can use soy sauce with a bit of sugar and mushroom powder.
About 4 min
Return the fried tofu and broccoli to the pan, quickly toss to coat evenly with the sauce. Serve the hot rice in a bowl, top with the tofu and king oyster mushrooms, and sprinkle with chopped green onion.
💡 Tip: If packing for lunch, you can leave a bit more sauce, so it won't dry out when reheated the next day.
About 5 min
