Gailan tofu stir fry - 清炒芥蓝豆腐

By WoonHeng · 20 min

Ingredients

Instructions

1. Mix all the tofu marinade ingredients in a bowl until the sugar dissolves.
2. Coat the tofu slices generously with 1 tablespoon cornstarch, then pour the marinade over and coat evenly.
3. Heat a non-stick skillet with 2 teaspoons oil. Pan-fry the tofu until golden brown, then set aside on a plate.
4. Heat a large wok with 2 teaspoons oil. Add the gai lan and toss quickly until coated in oil. Season with ½ teaspoon salt and the sugar, then transfer to a bowl.
5. Mix 1 teaspoon cornstarch and ½ teaspoon salt into ⅓ cup water until smooth.
6. In the same wok, add 1 tablespoon more oil and stir-fry the ginger until fragrant.
7. Add the garlic and chilli and cook for a few seconds. Return the gai lan, add a swirl of Shaoxing wine and toss.
8. Fold in the tofu and pour in the cornstarch slurry. Toss until incorporated and most of the sauce is absorbed.
9. Turn off the heat and serve warm with rice.

Summarized from WoonHeng's video. Watch it for the details.

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