14 minutes
A delightful stir-fry featuring crispy tofu and aromatic choy sum, infused with ginger and chiles.
Choy Sum, washed and trimmed
0 lb
tablespoons
Fresh Ginger, minced
tablespoons
Dried Red Chiles, snipped into ½-inch segments and seeds shaken out
each
Pressed Tofu, cut into ¼-inch dice
0 oz
Fresh Garlic, minced
tablespoons
Fresh Red Chiles, minced
tablespoons
Shaoxing Wine
tablespoons
teaspoons
teaspoons
teaspoons
1. Prepare Choy Sum
Wash the choy sum thoroughly, then trim the stalks. Dice the stems and shred the leaves.
2. Heat the Wok
Heat your wok over medium-high heat until a bead of water evaporates within 1 to 2 seconds of contact. Add the vegetable oil and swirl to coat the surface. Introduce the minced ginger and dried red chiles, stirring briskly for about 30 seconds until fragrant.
3. Add Tofu
Increase the heat to high and add the diced tofu. Stir-fry until the edges of the tofu are lightly browned, about a minute.
4. Add Garlic and Fresh Chiles
Add the minced garlic and fresh red chiles. Stir-fry for about 15 seconds until fragrant.
5. Cook Choy Sum
Add the prepared choy sum and pour in the Shaoxing wine. Stir-fry for about 2 minutes until the stems turn a brilliant green and the leaves are wilted.
6. Season and Finish
Stir in the sugar and kosher salt, adjusting the salt to taste. Remove the wok from the heat and stir in the toasted sesame oil.
Swap out choy sum for bell peppers and zucchini, add peanuts, and use a Kung Pao sauce made with soy sauce, hoisin sauce, sesame oil, and Szechuan peppercorns.
Use chicken as the protein, a mix of bell peppers and green beans for the vegetables, and introduce Thai basil for a distinct flavor. The sauce could include fish sauce, soy sauce, a touch of sugar, and some chili for heat.
Replace tofu with thinly sliced beef, use broccoli instead of choy sum, and flavor the dish with lemongrass, garlic, and a sauce made from fish sauce, lime juice, and brown sugar.
Substitute tofu with shrimp and choy sum with snap peas or asparagus. Include orange zest and juice in the sauce, along with ginger, garlic, soy sauce, and a hint of sesame oil.
Use tempeh as your protein and a mix of mushrooms and spinach as your vegetables. Make a glaze with miso paste, mirin, soy sauce, and ginger.
To achieve that desirable crispiness, it's essential to press your tofu to remove excess moisture. Wrap the block in a clean kitchen towel or paper towels and place a heavy object on top for about 15-30 minutes. This step will help the tofu brown and crisp up when stir-fried.
Stir-frying is a high-heat, quick-cooking method. Ensure your wok or pan is hot before adding your oil. This will create a non-stick surface and help in searing the tofu and vegetables quickly, preserving their texture and nutrients.
To avoid overcrowding the pan and steaming the ingredients instead of stir-frying them, cook the tofu in batches until each piece is golden and crispy. Remove it and then cook the choy sum.
The beauty of any stir-fry lies in the balance of flavors—salty, sweet, sour, and spicy. Make sure to taste as you go and adjust your seasonings. A splash of rice vinegar or a pinch of sugar can help round out the flavors.
Use fresh ginger and be generous with it; its aromatic quality is key to this dish. Slice it thinly or grate it for the best distribution of flavor. Avoid using powdered ginger, as it won't provide the same freshness.
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