Crispy Tofu and Yu Choy
Crisp, pan-fried tofu drenched in a savory, lightly spicy sauce with leafy yu choy and plenty of garlic and ginger for good measure.
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Servings: 4
Calories: 257kcal
Equipment
Ingredients
Crispy tofu:
- 1 pound firm tofu or extra-firm tofu, patted dry, pressed, and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 2 tablespoons neutral oil
Sauce:
- 1 tablespoon tamari
- 1 tablespoon sesame oil
- 1 tablespoon Shaoxing wine or use dry sherry
- 1 tablespoon brown sugar
- 1½ teaspoons chili oil plus more to taste depending on spice preference
- ½ cup water
Yu choy:
- 4 ounces oyster mushrooms torn into bite-sized pieces, or use sliced shiitake caps
- 1 shallot peeled and diced
- 2 cloves garlic peeled and minced
- 1-inch piece ginger peeled and minced
- 4 ounces yu choy trimmed and finely chopped; or use baby bok boy, cabbage, or spinach
- 4 scallions trimmed and minced; white and green parts kept separate
- Salt to taste
For serving:
Instructions
Prepare the tofu:
- Transfer the cubed tofu to a large bowl with 2 tablespoons cornstarch and 1 teaspoon kosher salt. Toss gently to coat, being careful not to break the tofu too much. Set aside.
Make the sauce:
- Whisk together all the ingredients for the sauce in a small bowl until smooth. Set aside.
Fry the tofu:
- Heat 2 tablespoons neutral oil in a wide pot over medium heat. Once hot, add the tofu in an even layer. Fry in batches for 3 to 5 minutes per side, only flipping the tofu when it’s golden brown and releases easily. Transfer the cooked tofu to a plate as each piece finishes frying. Adjust the heat as needed to prevent the tofu from burning.
Sauté the mushrooms:
- Return the heat to medium. Add the mushrooms and cook, stirring often, for 5 minutes until golden brown. Season lightly with salt.
- Add the diced shallot, minced garlic, and minced ginger to the mushrooms and sauté for 1 minute until fragrant.
Cook the yu choy:
- Add the yu choy to the mushrooms and sauté until wilted. Season lightly with salt. Add the minced white parts of the scallions and cook for 1 minute.
Simmer the sauce:
- Add the sauce to the pot and bring to a boil. Reduce the heat to low and simmer for 2 to 3 minutes until thickened. Taste and adjust the seasonings to your preference.
Finish the tofu:
- Add the tofu to the pot and toss quickly to coat. Remove from the heat.
To serve:
- Spoon the tofu and yu choy over cooked white rice. Serve with the reserved minced scallion greens and a sprinkle of sesame seeds. Enjoy!
Nutrition
Calories: 257kcal | Carbohydrates: 14g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 848mg | Fiber: 2g | Sugar: 4g