Stir-fried Firm Tofu with Gai Lan and Cashew Nuts in Fermented Bean Curd Sauce腐乳腰果芥蘭炒豆腐

Name: Stir-fried Firm Tofu with Gai Lan and Cashew Nuts in Fermented Bean Curd Sauce
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 400g Firm Tofu; 300g Gai Lan (Chinese Broccoli); 50g Raw Cashew Nuts; 3 cloves Garlic; 1 tablespoon Ginger; 2 cubes Red Fermented Bean Curd; 2 tablespoons Vegetarian Oyster Sauce; 1 tablespoon Light Soy Sauce; 1 teaspoon Sugar; 1 tablespoon Shaoxing Wine; 1 tablespoon Cornstarch; 2 tablespoons Water (for slurry); 100ml Water or Vegetable Broth (for sauce); 3 tablespoons Cooking Oil; 1/2 teaspoon Salt; A pinch of White Pepper

A classic Cantonese vegetarian stir-fry featuring crispy pan-fried firm tofu, tender gai lan, and crunchy cashew nuts, all tossed in a savory and aromatic red fermented bean curd sauce. This hearty dish offers a delightful balance of textures and a rich umami flavor, perfect as a main course with steamed rice.

25 min
2 servings
Level 2
Hong Kong
Vegetarian

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Stir-fried Firm Tofu with Gai Lan and Cashew Nuts in Fermented Bean Curd Sauce

01Ingredients

400g Firm Tofu
300g Gai Lan (Chinese Broccoli)
50g Raw Cashew Nuts
3 cloves Garlic
1 tablespoon Ginger
2 cubes Red Fermented Bean Curd
2 tablespoons Vegetarian Oyster Sauce
1 tablespoon Light Soy Sauce
1 teaspoon Sugar
1 tablespoon Shaoxing Wine
1 tablespoon Cornstarch
2 tablespoons Water (for slurry)
100ml Water or Vegetable Broth (for sauce)
3 tablespoons Cooking Oil
1/2 teaspoon Salt
A pinch of White Pepper

Nutrition (per serving)385kcal

Protein16.5g
Carbs18.2g
Fat27.3g

Fiber 3.1 gSodium 1050 mg

02Steps

Prepare Tofu: Press excess water from firm tofu, then cut into 2cm cubes.
Fry Tofu: Heat cooking oil in a wok. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.
Prepare Gai Lan: Bring a pot of salted water to a boil. Blanch gai lan for 1-2 minutes until tender-crisp. Drain and set aside.
Prepare Sauce: In a small bowl, mash red fermented bean curd. Add vegetarian oyster sauce, light soy sauce, sugar, Shaoxing wine, water or vegetable broth, and white pepper. Mix well.
Aromatics: In the same wok with a little residual oil (add more if needed), sauté minced garlic and minced ginger until fragrant.
Combine Ingredients: Add blanched gai lan, fried tofu, and raw cashew nuts to the wok. Pour in the prepared sauce.
Thicken Sauce: Stir well to coat all ingredients. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
Serve: Transfer the stir-fry to a serving platter. Serve hot with steamed rice.

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