Stir-fried tofu sticks with green vegetables

Stir-fried tofu sticks with green vegetables

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

If there’s one thing we miss when we’re not in China it’s the variety of tofu available there. It comes in pressed sheets, rounds and shreds, and is variously firm, silky-soft, smoked and sometimes even stinky. Shaoxing is famed for its fermented tofu, which is often fried street-side — its aroma literally permeates whole neighbourhoods. Back home we have to be satisfied with the local fresh selection and products such as these dried tofu sticks. Here they bring excellent texture to a simple stir-fry of green vegetables.

Ingredients

Quantity Ingredient
100g dried tofu skin sticks, broken into 5 cm pieces
2 tablespoons vegetable oil
1 large garlic clove, finely chopped
2 cm piece ginger, peeled and finely chopped
200g sugar-snap peas, trimmed
1 bunch asparagus, trimmed and cut into 5 cm pieces
400g peas, podded
or 200g frozen peas
2 tablespoons light soy sauce
2 teaspoons sesame oil
sea salt

Method

  1. Put the pieces of tofu sticks in a heatproof bowl, cover with boiling water and soak for 1 hour, or until soft, then drain well.
  2. Heat the vegetable oil in a large wok over a medium–high heat until just smoking, then add the garlic and ginger and stir-fry for 30 seconds, or until fragrant. Add the tofu sticks and stir-fry for 2 minutes, then add the sugar-snap peas, asparagus and peas and stir-fry for another 4 minutes — the vegetables should still be a little crisp. Add the soy sauce and sesame oil and toss to combine. Season with sea salt, transfer to a platter and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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