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

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.

Nutrition (per serving)

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

Steps

1. Prepare Tofu: Press excess water from firm tofu, then cut into 2cm cubes.
2. Fry Tofu: Heat cooking oil in a wok. Pan-fry tofu cubes until golden brown and crispy on all sides. Remove and set aside.
3. 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.
4. 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.
5. Aromatics: In the same wok with a little residual oil (add more if needed), sauté minced garlic and minced ginger until fragrant.
6. Combine Ingredients: Add blanched gai lan, fried tofu, and raw cashew nuts to the wok. Pour in the prepared sauce.
7. Thicken Sauce: Stir well to coat all ingredients. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
8. Serve: Transfer the stir-fry to a serving platter. Serve hot with steamed rice.

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