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Sichuan-style Asian greens stir-fry with crispy tofu recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Asian-inspired vegetarian dish with crispy, golden tofu for extra protein and flavor kick.
Ingredients:
  • 31.50 gm soy sauce
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 1 tbsp garlic and chilli sauce
  • 15.00 gm caster sugar
  • 1 tsp sesame oil
  • 200g snake beans, trimmed, cut into 10cm-lengths
  • 18.40 gm vegetable oil
  • 1 bunch gai lan, trimmed, stems cut into 5cm-lengths, leaves roughly torn
  • Sliced red chilli, to serve
  • 300g silken tofu
  • 230.00 gm vegetable oil
  • 65.00 gm rice flour
Instructions:
  • To make Crispy Tofu: Start by draining the tofu on paper towels for 5 minutes to remove excess moisture. Cut into 2cm cubes. Coat 1/3 of the tofu in rice flour. Deep-fry in hot oil for 2 minutes until crispy. Transfer to paper towel to drain. Repeat with remaining tofu in 2 more batches.
  • In a small bowl, mix together soy sauce, shao hsing, garlic, chili sauce, sugar, and sesame oil until the sugar is dissolved.
  • - Begin by heating a wok over high heat until hot. - Add the beans and stir-fry for 4 to 6 minutes, until lightly charred. Transfer to a plate. - Add vegetable oil to the wok and swirl to coat. - Stir-fry the gai lan stems for 1 minute, until bright green. - Add the leaves and stir-fry for an additional 30 seconds. - Add the sauce mixture and beans, then stir-fry for 1 minute until combined. - Lastly, toss through the tofu, sprinkle with chili, and serve immediately.

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