5 Simple and Delicious Ways to Cook Stir-Fried Vegan Loofah at Home

Prepare the gourd

Wash the gourd thoroughly, drain, cut off the stem, then use a peeler to remove the skin and cut the gourd flesh into thin diagonal slices, about 1/2 finger thickness.

Prepare the shiitake mushrooms

Soak the shiitake mushrooms in warm water for about 15 minutes to soften them.

Next, place a pot on the stove, add 200ml of water along with 1 crushed shallot. Boil over medium heat for about 2 minutes until the water in the pot is boiling.

Add the soaked shiitake mushrooms, blanch them for about 30 seconds to remove the smell, then take them out to cool.

Use a knife to remove the stems of the mushrooms, and cut the caps into thin strips about 1/3 of a finger width, then dice them.

Prepare the remaining ingredients

Green onions should have their roots trimmed, washed thoroughly, and drained. The root part of the green onion is crushed with a knife and cut into pieces about the length of a finger. The green leaves of the onion should be chopped finely.

After peeling, wash 4 purple onions with water, slice them, and then chop them finely.

Stir-frying the ingredients

Place a pan on the stove, add 1 tablespoon of cooking oil to the pan, spread it evenly across the surface, and heat over medium heat for about 1 minute until the oil is hot, then add 1/2 of the minced shallots.

Sauté for about 1 minute until the shallots are fragrant, then add all the diced shiitake mushrooms.

Stir-fry for about 1 minute until the shiitake mushrooms are cooked slightly, then add 1 tablespoon of soy sauce and 1 teaspoon of vegetarian seasoning.

Increase the heat, stir-fry continuously for another 7 – 8 minutes until the mushrooms have absorbed the seasoning and are golden and crispy, then scoop into a bowl.

Next, add about 1/2 tablespoon of cooking oil back into the pan used for the mushrooms along with the remaining 1/2 of the minced shallots and the chopped green onion roots.

Stir-fry over low heat for about 3 minutes until the loofah is just cooked, then season with 1/2 teaspoon of salt, 1 teaspoon of vegetarian seasoning, and 1/2 teaspoon of sugar.

Stir-fry for another 2 minutes until the loofah is cooked, then add the chopped spring onion leaves, mix well, and turn off the heat.

Finished product

Finally, you place the stir-fried gourd on a plate, then use a spoon to evenly spread the stir-fried shiitake mushrooms on top, and enjoy!

The stir-fried gourd with shiitake mushrooms will have an appealing aroma, characteristic of shiitake mushrooms and stir-fried gourd.

When eating, you will feel the tender, sweet, and rich gourd flesh combined with the chewy and soft shiitake mushrooms that are perfectly seasoned. It creates a wonderful flavor that is extremely appetizing and cannot be missed.

Prepare the ingredients

After buying the gourd, use a peeler to remove the outer skin, then cut off the head and tail of the gourd.

Wash the gourd thoroughly with water, use a knife to cut the gourd into small pieces about 2 finger lengths long, then cut each piece lengthwise into 4 equal parts.

Next, place the gourd pieces into a bowl with 1 teaspoon of salt, mix well and marinate for 5 minutes, then rinse with clean water. This method helps the gourd stay green and dry when stir-fried.

Wash the tofu, cut it into small square pieces about 1/2 finger width. Remove the roots of the green onions, wash them, and chop them finely.

Peel and mince the garlic. After draining, slice the chili into thin, bite-sized pieces.

Fried Tofu

Place a pan on the stove, add 100ml of cooking oil, and heat it over medium flame. Once the oil is hot, add the tofu pieces that you have cut.

Fry and turn the tofu evenly on all sides over medium heat for about 5 minutes until the tofu is golden brown, then turn off the stove. Transfer the tofu to a bowl.

Stir-fried Loofah

Add 10ml of the oil you used to fry the tofu into a new pan, then add the minced garlic. Sauté over high heat for about 1 minute until the garlic is golden and fragrant, then add the loofah.

Stir-fry over high heat, then add all the fried tofu along with 1/2 teaspoon of vegetarian seasoning, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of salt, and 1 teaspoon of vegetarian oyster sauce.

Stir-fry continuously for about 3 minutes until the loofah and tofu absorb the seasoning and are just cooked, then add the chopped green onions. Mix well for another minute and then turn off the stove.

Final product

After completing the stir-fried gourd with vegetarian tofu, serve it on a plate and add a few slices of fresh red chili for color and emphasis on the dish.

When eating the stir-fried gourd with tofu, you will feel the enticing aroma of garlic blended into each tender, sweet piece of gourd that absorbs just the right amount of seasoning.

Combined with fragrant, soft golden tofu pieces. Eating it with white rice is absolutely delicious and makes everyone fall in love!

Prepare and marinate the tofu skin

Use scissors to cut the tofu skin into small pieces, about 1 – 1.5 finger lengths, and put them into a bowl of water to soak for about 10 minutes to soften the tofu skin.

Then, squeeze out the water, use a knife to cut into thinner strips to make it less thick, then rinse with clean water, squeeze dry, and let it drain.

Next, place the tofu skin in a bowl with 1 tablespoon of vegetarian seasoning, mix well and marinate for about 5 minutes for the tofu skin to absorb the seasoning evenly.

Prepare the remaining ingredients

The bottle gourd should be peeled clean with a peeler, washed, and cut into small pieces about the length of a finger, then drained.

The green onions should be trimmed, washed, and chopped finely. Remove the seeds from the chili and chop the flesh of the chili along with the green onions.

Make stir-fry sauce

Add chopped chili and green onion along with 1 teaspoon of vegetarian seasoning and 2 teaspoons of soy sauce into a bowl. Then mix well until the seasonings are completely dissolved.

Stir-fry gourd

Put a pan on the stove, add 2 tablespoons of cooking oil, and heat over medium heat for about 1 minute until the oil is hot, then add the marinated tofu skin.

Stir constantly for about 2 minutes until the tofu skin is just cooked, then add the drained gourd. Stir-fry over medium heat for another 5 minutes until the gourd is cooked and slightly translucent, then add the sauce you made earlier.

Mix well until the sauce coats the gourd and tofu skin, then turn off the stove, scoop onto a plate, and enjoy!

Finished Product

Stir-fried loofah with vegetarian tofu skin will have a very eye-catching color when completed, combining the fresh green of the loofah and the golden yellow of the tofu skin.

When eaten, you will feel the sweet and fragrant taste of the loofah seasoned just right, combined with the chewy and flavorful tofu skin. This is promised to be a delicious vegetarian stir-fry that your whole family won’t be able to put down their chopsticks.

Prepare and boil the gourd

After buying, cut off the stem and tail of the gourd, then use a peeler to remove the outer skin, wash it clean, and cut it into small pieces about 2 finger lengths long.

Then cut it into quarters and soak in water for about 5 minutes to prevent browning.

Next, place a pot on the stove, add 200ml of water, bring to a boil over high heat, add 1 tablespoon of salt, and stir well.

Add the gourd, boil for about 2 minutes until the gourd is firm, then take it out, immediately soak it in cold water for about 3 minutes, and let it drain.

Prepare the remaining ingredients

Put the shiitake mushroom stems into the pot and boil for about 10 minutes over medium heat until the shiitake mushroom stems soften, then remove them, crush, rinse with water, and drain.

Soak the vegetarian beef slices in a bowl for about 20 minutes until they soften, then rinse twice with water, drain, and shred into small pieces for easy eating.

Peel the carrot, wash it, cut it into small sections about 1/3 of a finger width, and then slice it thinly for easy eating.

Peel and slice the shallots. After peeling, slice the ginger thinly. For the green onions, clean them and then cut into thin diagonal slices.

For the green onions, cut the bulb part into pieces about 1 – 1.5 finger lengths, and chop the green parts finely.

Stir-fried Bottle Gourd

Place a pan on the stove, add 1 tablespoon of cooking oil, chopped green onion, along with all the ginger, sliced shallots, and red onions.

Stir-fry over medium heat for about 2 minutes until the ingredients become fragrant, then add the sliced carrot, mix well, and continue with the drained shiitake mushroom stems, shredded beef, and 3 tablespoons of water.

Stir continuously for about 1 minute. Next, add 1/2 tablespoon of vegetarian seasoning, 1 tablespoon of sugar, 1/2 tablespoon of vegetarian oyster sauce, and 1/2 tablespoon of soy sauce.

Mix well for about 2 minutes so that the seasonings coat the ingredients evenly, then increase the heat and add the drained bottle gourd.

Stir-fry for 3 minutes until the bottle gourd is cooked, then add chopped green onions, stir well, turn off the stove, and it’s done.

Finished product

Stir-fried gourd with vegetarian beef will have an attractive aroma of ginger and fragrant scallions when completed. When eating, you will feel the delicious, tender shiitake mushroom combined with the crispy, sweet carrot and the soft, fragrant gourd enticing you.

The beef slices are stir-fried to be tender and delicious, chewy, making it incredibly appetizing. Ensure that your family rice pot will quickly empty.

Prepare the Ingredients

Slice the green onion diagonally into thin pieces. After washing, cut the baby pumpkin in half lengthwise using a knife. Wash the cilantro and cut it into sections. Remove the seeds from the chili and slice it thinly.

Slice the vegetarian meat into thin pieces suitable for eating. Use a knife to scrape off the silky outer skin of the loofah to maintain its crunchiness after stir-frying, then cut the loofah into small pieces shaped like pig’s hooves.

Soak the peanuts in water for about 10 minutes to swell, then use a pestle to crush the peanuts.

Prepare and Sauté the Peanuts

Place a pan on the stove, add 1 tablespoon of cooking oil along with the sliced green onion and crushed peanuts into the pan.

Sauté over medium heat for about 2 minutes until the green onion and peanuts become fragrant.

Stir-fry gourd

After the peanuts and shallots are fragrant, add the baby pumpkin and stir-fry for about 2 minutes over medium heat until the baby pumpkin is just cooked and turns translucent, then add the sliced gourd.

Mix well, then season with 2 teaspoons of vegetarian seasoning, 1 tablespoon of monosodium glutamate, 1/2 teaspoon of pepper and 1/2 cup of water (rice bowl).

Cook for about 2 minutes for the seasonings to dissolve and the water to reduce, then add the sliced vegetarian fish cake. Stir-fry evenly and add sliced chili and chopped coriander.

Stir well to combine all the ingredients, then turn off the heat. Serve on a plate and enjoy!

Finished Product

Stir-fried mixed gourd vegetarian dish will have green aromatic gourd combined with delicious soft vegetarian fish cakes.

Baby pumpkin is crispy and crunchy, while peanuts are rich and fragrant with the aroma of sautéed green onions. Eating it with rice, dipped in spicy soy sauce will be incredibly appetizing.