Beijing-Style Lotus Root Slices with Fermented Tofu Sauce
Crisp lotus root slices stir-fried with a savory fermented tofu sauce, creating a deliciously salty and slightly sweet dish that pairs perfectly with rice.
Ingredients
11 items- Lotus root 300g (10 oz)
- Red fermented tofu 2 cubes
- Garlic chives (or green garlic) 2 stalks
- Red bell pepper 1/2
- Ginger 2 slices
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Sugar 1 tsp
- Water 3 tbsp
- Sesame oil 1 tsp
- Vegetable oil 2 tbsp
Nutrition
Steps （7 steps）
Peel and slice lotus root into 3mm thick rounds; immediately soak in water with a splash of white vinegar to prevent browning. Cut garlic chives, red pepper, mince ginger and garlic.
In a small bowl, mash fermented tofu cubes with a little brine; add soy sauce, sugar, water, and sesame oil. Stir to combine into a smooth sauce.
Heat a wok over medium heat, add vegetable oil, sauté ginger and garlic for about 30 seconds until fragrant.
Turn heat to high, add lotus root slices and stir-fry for about 1 minute until edges become translucent and slices are tender-crisp.
Pour in the fermented tofu sauce and stir-fry vigorously for about 30 seconds to evenly coat the lotus root.
Add garlic chives and red bell pepper; stir-fry over high heat for about 20 seconds until chives soften slightly.
Transfer to a serving plate, drizzle with a little extra sesame oil. Serve hot for best flavor.
Tips
Soaking lotus root in vinegar water prevents discoloration and keeps it crunchy. Since fermented tofu is salty, adjust the soy sauce to avoid overseasoning.
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