Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse short-grain white rice thoroughly. Combine rice, 1.5 cups water, peeled and diced lotus root, 1 tsp soy sauce, and 0.5 tsp sesame oil in a rice cooker. Cook according to rice cooker instructions.

2. 2

   While the rice is cooking, prepare the fermented tofu sauce. In a small bowl, mash the 2 cubes of fermented red tofu with their 2 tbsp brine until smooth. Stir in 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp sugar, 1 tsp cornstarch, and 3 tbsp water until well combined. Set aside.

3. 3

   Press the firm tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes.

4. 4

   Heat 1 tbsp cooking oil in a large wok or skillet over medium-high heat. Add the tofu cubes and pan-fry until golden brown and crispy on all sides. Remove the tofu from the wok and set aside.

5. 5

   Add the remaining 1 tbsp cooking oil to the wok. Add minced garlic, grated ginger, and the white parts of the chopped green onions. Stir-fry for 30 seconds until fragrant.

6. 6

   Add the sliced shiitake and king oyster mushrooms to the wok. Stir-fry for 3-5 minutes until mushrooms are softened and have released their liquid.

7. 7

   Return the pan-fried tofu to the wok. Pour in the prepared fermented tofu sauce. Stir quickly to coat all ingredients evenly.

8. 8

   Continue to stir-fry for another 1-2 minutes until the sauce thickens and generously coats the ingredients. Stir in the chili oil.

9. 9

   Once the lotus root rice is done, fluff it with a fork.

10. 10

    Serve the spicy fermented tofu and mushroom stir-fry immediately over the hot lotus root rice. Garnish with the green parts of the green onions.