Stir-fried Firm Tofu with Gai Lan and Cashew Nuts in Fermented Bean Curd Sauce

Ingredients

Instructions

1. 1

   Prepare Tofu: Press excess water from firm tofu, then cut into 2cm cubes.

2. 2

   Fry Tofu: Heat cooking oil in a wok. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.

3. 3

   Prepare Gai Lan: Bring a pot of salted water to a boil. Blanch gai lan for 1-2 minutes until tender-crisp. Drain and set aside.

4. 4

   Prepare Sauce: In a small bowl, mash red fermented bean curd. Add vegetarian oyster sauce, light soy sauce, sugar, Shaoxing wine, water or vegetable broth, and white pepper. Mix well.

5. 5

   Aromatics: In the same wok with a little residual oil (add more if needed), sauté minced garlic and minced ginger until fragrant.

6. 6

   Combine Ingredients: Add blanched gai lan, fried tofu, and raw cashew nuts to the wok. Pour in the prepared sauce.

7. 7

   Thicken Sauce: Stir well to coat all ingredients. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.

8. 8

   Serve: Transfer the stir-fry to a serving platter. Serve hot with steamed rice.