Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Gailan is a great leafy green vegetable that makes for a great stir-fry. Made this for dinner and couldn't wait to have the leftovers the next day for lunch. Serve with rice or tossed with your favorite noodle. I'm not a vegetarian or anything, but like the value and ease of preparation of tofu in place of chicken.

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Recipe Summary

prep:
15 mins
cook:
7 mins
additional:
20 mins
total:
42 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tofu slices between layers of paper towels. Place a baking sheet over the tofu. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.

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  • Combine oyster sauce, soy sauce, sugar salt, and red pepper flakes in a bowl. Whisk sauce until sugar is completely dissolved.

  • Whisk 2 tablespoons water with cornstarch in a separate bowl to make a slurry.

  • Heat peanut oil in a large wok over medium-high heat. Cook and stir ginger and garlic until fragrant, about 2 minutes. Add gailan; toss to evenly distribute ginger and garlic. Add water and cover; steam for about 2 minutes. Stir in the sauce, tossing quickly to coat. Reduce heat to medium; cook for 1 minute.

  • Stir the slurry briefly; add to the gailan. Cook and stir until sauce is thickened, 2 to 3 minutes. Garnish with sesame oil.

Cook's Note:

If you cannot find gailan, just use broccoli instead.

Nutrition Facts

436 calories; protein 28.5g; carbohydrates 32.9g; fat 25g; sodium 1651.7mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2020
Major faux-pas in this recipe...no instructions about what to do with the tofu after dehydrating it. Having made similar recipes before, I decided to cut into cubes and add to the wok just before the sauce. I didn't add salt to the sauce (who needs salt when there's already so much oyster and soy sauce?). I cut the sugar in half. I think I'll try even less sugar next time...maybe 2 tspns? Also, making the corn starch slurry separately and adding it at the end seemed kind of odd to me, so I just mixed the 2 tblspns water and cornstarch into the sauce before adding the sauce to the wok. Tasted great and was also pretty easy! I also substituted sesame oil for the peanut oil. Read More