How to Make Stir-Fried Tofu With Chinese Mustard

The key to any stir-fry is having everything ready before you actually start to cook. This mixture of chewy tofu and strong greens is a vegetarian delight. Serves two generously.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• one pinch sugars
• 2 tsp. cornstarches
• 2 tbsp. raw peanuts
• 12 oz. block extra-firm (preferably Nigari) tofu
• 1 tbsp. peanut oil or vegetable oil
• woks
• cutting boards
• 1 tbsp. dry sherry or Shaoxing cooking wine
• 1 1/2 tbsp. soy sauces
• 1 tbsp. rice vinegars or plain vinegar
• slotted spoons
• chef's knives
• 1 large bunch Chinese mustard greens - washed, ends trimmed, and chopped
• 1/4 tsp. Asian chili-garlic sauce
• One Pinch Sugars
• Chef's Knives
• Chef's Knives
• Cutting Boards
• Slotted Spoons
• Woks
• 1 1/2 tbsp. soy sauces
• 1/4 tsp. Asian chili-garlic sauce
• 1 tbsp. dry sherry or Shaoxing cooking wine
• 2 tbsp. raw peanuts
• 1 large bunch Chinese mustard greens - washed, ends trimmed, and chopped
• 1 tbsp. peanut oil or vegetable oil
• 2 tsp. cornstarches
• 12 oz. block extra-firm (preferably Nigari) tofu
• 1 tbsp. rice vinegars or plain vinegar

1. In a small bowl, stir together soy sauce, vinegar, sherry, sugar, 2 tbsp. water, and chili-garlic sauce. Whisk in cornstarch and set aside.

2. Drain tofu and pat dry with paper towels. (If your tofu isn't really firm, put a plate on the tofu, weight the plate with a can, and let the water drain out for 10 minutes.)

3. Slice the tofu block in half lengthwise, to create two smaller rectangles, then into ¼-inch slices.

4. Heat the oil in a well-seasoned or nonstick wok over medium-high to high heat.

5. Add the peanuts and stir-fry until golden. Remove from the wok with a slotted spoon.

6. If there's less oil in the wok now, add a little more.

7. Add the tofu to the wok. Shake it around to distribute the oil and let fry for a few minutes undisturbed. When the tofu is golden on one side, turn it over and fry the other side.

8. Remove the tofu from the wok.

9. Add the greens, in batches if necessary, to the wok. Stir-fry until wilted (this will only take a minute or so).

10. Whisk the sauce to redistribute the cornstarch.

11. Put the tofu back in the wok and toss with the sauce and greens to combine. Turn down the heat to medium and cook a minute or two more, until the tofu and greens are well coated with the sauce and the greens are tender.

12. Garnish with the peanuts and serve.

Tips & Warnings

• Put rice on while you begin to prepare the stir-fry.
• If you can't find Chinese mustard, you can use baby bok choy, another strong green, such as collards, or even spinach, although spinach is sweeter. (You will probably need two bunches of spinach, though.)
• If you don't have chili-garlic sauce, you can use hot pepper sauce (such as Tabasco) or Asian chili oil.
• If your tofu sticks to the wok, use a little more oil.

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on 11/22/2005 Rinse off tofu and wrap in tinfoil. Place in freezer until frozen. Remove foil and thaw. Cut into slices and squeeze water out. Apply any marinade or sauce and bake at 350 degrees for 10-12 min on each side. Add to stir fry.