Gailan (Chinese Broccoli) with Tofu

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.

• Preparation Time: 15 mins
• Cooking Time: 7 mins
• Total Time: 22 mins
• Calories: 436 Calories

Ingredients

• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons water
• ½ cup water
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons chopped garlic
• 2 tablespoons peanut oil
• 1 teaspoon crushed red pepper flakes, or to taste
• ¼ cup oyster sauce
• 1 (16 ounce) package firm tofu, quartered lengthwise
• 2 tablespoons fresh peeled and chopped ginger
• 1 pound gailan (Chinese broccoli), cut into 1-inch pieces
• 5 drops sesame oil, or to taste

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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