Salteño de brécol chino (gai lan) con tofu

Ingredientes

• 1 lb baby Gai lan (Chinese broccoli) (cleaned and trimmed off the ends)
• 4 slices ginger
• 2 garlic cloves (sliced)
• 1 red jalapeno (sliced)
• 5 oz tofu (sliced)
• 1 tablespoon Shaoxing wine
• 1 teaspoon salt (separated)
• 1/2 teaspoon sugar
• cornstarch
• 1/3 cup water
• neutral oil
• 1/2 tablespoon soy sauce
• 1/2 tablespoon dark soy sauce
• 1 teaspoon sugar
• 1 tablespoon warm water

Preparación

1. 1

   Combine all the tofu marinade ingredients in a bowl and stir until the sugar has melted.

2. 2

   To prepare the tofu, coat the slices generously with 1 tablespoon of cornstarch. Then, pour the marinade over and coat the tofu slices evenly with it.

3. 3

   Next, heat a non-stick skillet and add 2 teaspoons of oil. Pan-fry the tofu slices until golden brown. Transfer to a plate and set it aside.

4. 4

   Now, heat a large wok and add 2 teaspoons of oil. Add the gai lan and quickly toss until the leaves are covered with oil. Season with ½ teaspoon of salt and sugar. Transfer to a bowl for later.

5. 5

   Meanwhile, mix together 1 teaspoon of cornstarch and ½ teaspoon of salt in ⅓ cup of water until well-combined.

6. 6

   Using the same wok, add another tablespoon of oil and sauté the ginger slices until aromatic.

7. 7

   Continue to cook the garlic slices and chile for a few seconds. Place the gai lan back in and add a swirl of Shaoxing wine, then toss to combine.

8. 8

   Next, fold in the tofu and add in the cornstarch slurry. Toss all the ingredients until all incorporated or until most of the sauce has been absorbed.

9. 9

   Turn off the heat and serve this dish warm with a side of rice.