Prepare the ingredients. Drain and pat dry the firm tofu, then cut into 2cm cubes. If using dried preserved mustard greens, rehydrate them by soaking in water for at least 30 minutes. Squeeze out excess water, then finely chop. Chop garlic and ginger. Cut scallions into 2-inch lengths, separating white and green parts.
Pan-fry the tofu. Heat vegetable oil in a wok or large pan over medium-high heat. Add tofu cubes and pan-fry until golden brown on all sides. Remove tofu and set aside.
Sauté aromatics and preserved vegetables. In the same wok, add a little more oil if needed. Add chopped garlic, ginger, and white parts of scallions. Sauté until fragrant. Add chopped preserved mustard greens and stir-fry for 2-3 minutes until aromatic.
Braise the dish. Return the pan-fried tofu to the wok. Add roasted peanuts, light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper, and water or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and braise for 10-15 minutes, allowing the flavors to meld.
Thicken and finish. Uncover the wok. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green parts of the scallions. Stir briefly. Serve hot with rice.
Cook this in the app — save it & get tonight’s menu
Get the app
