Shaking Tofu (Vietnamese-Style Vegetarian Shaking Beef)

If you love shaking beef (bò lúc lắc), the popular Vietnamese dish made with tender, savory beef tossed with colorful bell peppers and onions, you’ll enjoy this delicious vegetarian version.  Instead of beef, this recipe uses crispy tofu and a medley of mushrooms to create a satisfying, flavorful dish that pairs perfectly well with steamed white rice.  The secret to great shaking tofu is achieving a crispy exterior while keeping the inside soft and tender.  The mushrooms add a rich, savory flavor, while the bell peppers and onions bring color, sweetness, and a little crunch. Everything is tossed in a lightly sweet, tangy, and mildly spicy sauce that brings the dish together beautifully.

This recipe is easy to customize with your favorite mushrooms and vegetables.  For best results, fry the tofu until golden and crispy, then toss it with the sauce just before serving to keep it as crisp as possible.

Ingredients:

Ingredients for the tofu and vegetables:

8 oz. firm tofu, cut into bite-sized cubes

1 cup sliced mushrooms (oyster, shiitake, or king oyster mushrooms)

1 cup of bell peppers, cut into bite-sized pieces

1/2 white onion, cut into wedges

2 garlic cloves, minced

2 tbsp cornstarch

Enough oil, for frying

Chopped green onions, for garnish

Ingredients for the sauce:

1/2 cup of water

1 tbsp soy sauce

1 tbsp vegan mushroom oyster sauce

1 tsp sugar or honey

1 tbsp sweet chili sauce

1 tbsp lime juice

1 tsp vegan seasoning powder

1 tsp cornstarch

Directions:

1. Preparing the tofu:

Drain the tofu and gently pat it dry with paper towels to remove excess moisture.  Cut it into bite-sized cubes, about 1 inch each.  Place the tofu in a bowl, sprinkle with 2 tablespoons cornstarch, and gently toss until evenly coated.

  2. Frying the tofu until crispy:

Heat enough oil in a skillet or wok to shallow-fry the tofu.  Once the oil is hot, add the tofu in a single layer, working in batches if necessary.  Fry until golden brown and crispy on all sides, turning gently as needed.  Transfer to a plate lined with paper towels to drain excess oil.

3. Preparing the sauce:

In a small bowl, whisk together the water, soy sauce, vegan mushroom oyster sauce, sugar or honey, sweet chili sauce, lime juice, vegan seasoning powder, and 1 teaspoon of cornstarch.  Stir until the cornstarch is fully dissolved, then set aside.

4. Stir-frying the garlic and vegetables:

Remove most of the oil from the skillet, eaving about 1–2 tablespoons.  Add the minced garlic and sauté over medium heat until fragrant.  Add the mushrooms and stir-fry for 2–3 minutes, until they begin to soften. Add the onion wedges and bell peppers, then cook for another 2 minutes.  Keep the vegetables slightly crisp for the best texture.

5. Tossing everything together:

Return the crispy tofu to the skillet and pour in the prepared sauce.  Increase the heat slightly and gently toss or shake the pan to coat the tofu, mushrooms, and vegetables evenly.  Cook for 1–2 minutes, until the sauce thickens and lightly coats everything.  Taste and adjust the seasoning if needed.

6. Garnishing and serving:

Remove from the heat, sprinkle with chopped green onions, and serve immediately with steamed white rice.

Cooking tip:

For the crispiest tofu, make sure it is well drained before coating it with cornstarch.  Add the sauce only at the end and avoid simmering too long, as excess moisture can soften the crispy coating.  For a fully vegan dish, use sugar instead of honey and make sure your mushroom oyster sauce and seasoning powder are vegan-friendly.