Braised Tofu with Preserved Mustard Greens and Peanuts 梅菜花生燜豆腐

A classic Cantonese vegetarian dish featuring pan-fried firm tofu braised with savory preserved mustard greens, crunchy roasted peanuts, and aromatic ginger and garlic in a rich, umami sauce.

Nutrition (per serving)

Ingredients

• 500g Firm Tofu
• 100g Rehydrated Preserved Mustard Greens (Mui Choy)
• 50g Roasted Peanuts
• 3cloves Garlic
• 2 Ginger
• 2stalks Scallions
• 2tbsp Vegetable Oil
• 2tbsp Light Soy Sauce
• 1tbsp Dark Soy Sauce
• 1tbsp Vegetarian Oyster Sauce
• 1tsp Sugar
• 0.5tsp White Pepper
• 200ml Water or Vegetable Broth
• 1portion Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)

Steps

1. Prepare the ingredients. Drain and pat dry the firm tofu, then cut into 2cm cubes. If using dried preserved mustard greens, rehydrate them by soaking in water for at least 30 minutes. Squeeze out excess water, then finely chop. Chop garlic and ginger. Cut scallions into 2-inch lengths, separating white and green parts.
2. Pan-fry the tofu. Heat vegetable oil in a wok or large pan over medium-high heat. Add tofu cubes and pan-fry until golden brown on all sides. Remove tofu and set aside.
3. Sauté aromatics and preserved vegetables. In the same wok, add a little more oil if needed. Add chopped garlic, ginger, and white parts of scallions. Sauté until fragrant. Add chopped preserved mustard greens and stir-fry for 2-3 minutes until aromatic.
4. Braise the dish. Return the pan-fried tofu to the wok. Add roasted peanuts, light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper, and water or vegetable broth. Bring to a simmer, then reduce heat to low, cover, and braise for 10-15 minutes, allowing the flavors to meld.
5. Thicken and finish. Uncover the wok. Stir in the cornstarch slurry to thicken the sauce to your desired consistency. Add the green parts of the scallions. Stir briefly. Serve hot with rice.

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