Golden Sear Tofu with Marinated Mustard Green Gravy

Ingredients

• 1 block Firm Tofu (Pressed to remove moisture, cut into triangles)
• 100 g Minced Pork (Lean grind preferred)
• 50 g Canned Pickled Lettuce (Cai Xin) (Diced small)
• 2 tbsp Canned Preserved Mustard Greens (Finely minced, adds depth to the base)
• 4 pieces Dried Chilies (Left whole for aesthetic and infused heat)
• 2 cloves Garlic (Minced)
• 3 tbsp Cooking Oil (For pan-frying tofu and sautéing)
• 1 tbsp Light Soy Sauce (For seasoning)
• 1 tbsp Oyster Sauce (For umami depth)
• 2 tsp Sugar (To balance the acidity of the pickles)
• 0.5 tsp Cornstarch (For thickening)
• 1 tsp Dark Soy Sauce
• 2 tsp Water

Steps

1. 1

   Season the minced meat with half of the oyster sauce and a dash of pepper. Allow it to sit for 10 minutes, following the marination technique of traditional mustard green tofu recipes.

2. 2

   Thoroughly pat the tofu triangles dry. Heat 2.5 tablespoons of oil in a non-stick skillet over medium-high heat. Fry the tofu until a deep golden-brown crust forms on all sides (about 4 minutes per side). Transfer to a serving platter.

3. 3

   In the same skillet, reduce heat to medium and add the remaining oil. Sauté garlic and the whole dried chilies until the chilies appear glossy and the garlic is golden.

4. 4

   Increase heat to high and add the marinated meat. Stir-fry vigorously to prevent clumping until fully cooked through.

5. 5

   Add the diced pickled lettuce and the minced preserved mustard greens. The combination of both vegetables provides a layered acidity and salty crunch.

6. 6

   Deglaze the pan with 0.5 cups of water, adding the soy sauce, sugar, and the rest of the oyster sauce. Simmer for 2 minutes.

7. 7

   Whisk the cornstarch into a small amount of cold water and stir into the pan. Once the sauce thickens into a heavy glaze, pour it generously over the crispy tofu. The crispy exterior will absorb the flavorful juices while maintaining its bite.

• Crispy
• Savory
• Main Dish
• Pan-Fried
• Spicy