Spicy Konjac and Dried Tofu Stir-Fry
A quick and flavorful Chinese home-style dish featuring chewy konjac tofu and savory dried tofu, stir-fried with crisp vegetables in a spicy sauce. Ready in under 30 minutes.
Story
This quick stir-fry combines two types of tofu with colorful vegetables for a satisfying dish that works great over rice. The blanching step keeps the vegetables vibrant and removes any bitterness from the konjac.
Ingredients
Konjac tofu (mo yu), sliced
200g
Dried tofu (xiang gan), cubed
150g
Carrot, julienned
1 medium
Green bell pepper, sliced
1 medium
Garlic scapes or scallions, chopped
3 stalks
Doubanjiang (chili bean paste)
1.5 tablespoons
Light soy sauce
1 tablespoon
Sugar
1/2 teaspoon
Salt
1/4 teaspoon
Vegetable oil
2 tablespoons
Instructions
1
Prepare the ingredients
Cut the konjac tofu into bite-sized slices or strips. Cube the dried tofu into similar sizes. Julienne the carrot and slice the bell pepper into strips. Chop the garlic scapes into 2-inch lengths.
2
Blanch the vegetables and tofu
Bring a pot of water to a boil. Add a pinch of salt and a splash of oil. Blanch the carrot, green pepper, and dried tofu for about 1 minute until just slightly softened. Remove and drain well. This step locks in the vibrant colors and removes any raw taste from the konjac.
3
Stir-fry until fragrant
Heat oil in a wok over medium-high heat. Add the doubanjiang and stir-fry for 30 seconds until fragrant and the oil turns red. Add the garlic scapes and cook for another 30 seconds.
4
Combine and finish
Add the blanched vegetables and konjac tofu to the wok. Stir-fry for 2-3 minutes, tossing everything together. Season with soy sauce, sugar, and salt. Toss well and serve hot over steamed rice.
