A delicious and quick stir-fry dish featuring crispy tofu and choy sum, enhanced with aromatic ginger, garlic, and chiles.
15 minutes
A delicious and quick stir-fry dish featuring crispy tofu and choy sum, enhanced with aromatic ginger, garlic, and chiles.
Choy Sum, washed, trimmed, diced, and shredded
0 lb
tablespoons
Fresh Ginger, minced
tablespoons
Dried Red Chiles, snipped into ½-inch segments with seeds removed
each
Pressed Tofu, cut into ¼-inch dice
0 oz
Garlic, minced
tablespoons
Fresh Red Chiles, minced
each
Shaoxing Wine
tablespoons
teaspoons
teaspoons
teaspoons
1. Prepare Choy Sum
Wash and trim the choy sum. Dice and shred as needed.
2. Heat Wok
Heat a wok over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
3. Add Oil and Aromatics
Add the vegetable oil to the wok and swirl it around. Toss in the minced ginger and dried chiles, and stir-fry for about 30 seconds until they release their flavors and become aromatic.
4. Add Tofu
Add the diced tofu to the wok. Stir-fry the tofu for about a minute until it has lightly browned edges.
5. Add Garlic and Fresh Chiles
Add the minced garlic and fresh chiles, stirring for about 15 seconds until they are fragrant.
6. Add Choy Sum and Shaoxing Wine
Add the choy sum to the wok along with the Shaoxing wine. Stir-fry everything together for about 2 minutes, ensuring the greens cook evenly.
7. Add Seasonings
Stir in the sugar and salt. Taste and adjust the seasoning if necessary.
8. Finish and Serve
Remove the wok from the heat and stir in the toasted sesame oil. Serve the crispy tofu and choy sum stir-fry immediately.
Opt for extra-firm tofu and press it for at least 30 minutes to remove excess water for a crispy outcome.
Use an oil with a high smoke point and ensure it is around 350-375°F for frying to prevent sticking and achieve crispiness.
Marinate in soy sauce, sesame oil, and a hint of rice vinegar or mirin for 15-30 minutes to add flavor without over-salting.
Avoid overcrowding the pan to ensure each piece of tofu sears perfectly.
Coat tofu in a cornstarch and soy sauce slurry before frying for a tender interior and crispy coating.
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