December, month of excess! Occasionally, you need a break to detox – look! no meat! – so here's an easy recipe that makes a good healthy meal for two: tofu, choi sum, and rice. I'll assume you know how to cook rice (what? you don't?).
This is what it will look like...
The tofu will look like this.
I didn't get a photo of the choi sum, but it will look much like this (minus the chillies).
- Firstly, get the sauce going: Oil and soya sauce as described in the tag. Put it on the lowest heat, and make sure it doesn't bubble.
- Cut tofu into slabs, and leave to sit on a plate for about 15 minutes, draining off excess water regularly.
- Put some vegetable oil in a frying pan, and bring to full heat.
- Slide the tofu slabs into the pan, and gently keep them moving to avoid them burning to the pan.
- When lightly browned, flip the slabs then lightly brown the other side.
- Place the cooked slabs in a bowl, and now we'll finish the sauce.
- The oil and soya sauce should be hot (not bubbling!) by now – simply add the chopped chilli and spring onion, swirl around, then pour the lot over the tofu.
- Cut the choi sum – stems and all – into pieces approximately 8cm long, wash them in a collander, and leave sitting in water.
- Finely chop garlic, and cut some ginger into shreds.
- Get your wok (of course you've got one), add a splash of vegetable oil, and turn the heat up to full power.
- When it's hot, add the garlic and ginger.
- Just before the garlic or ginger starts browning, tip the choi sum from the collander into the wok.
- Add a generous splash of soya sauce, cover the wok, and leave to cook for about a minute.
- Then add a few drops of pure sesame oil and stir.
- Check occasionally whether it's cooked to your liking (just take a piece out and try it...).
- Optionally, stir a teaspoon of cornstarch into 2-3 tablespoons of cold water, then stir the mixture in to the choi sum to thicken the sauce.
- Pour into a bowl, and serve.
Choi sum photo by FotoosVanRobin.
Recipe courtesy of Dad and a billion Chinese people.