Chinese Kale Stir-Fry with Tofu and Mushrooms

Name: Chinese Kale Stir-Fry with Tofu and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 100 g tofu; 150 g Chinese kale; 3 button mushrooms; 3 garlic cloves; 2 shallots; 1 red chili; 100 ml water; 1 tsp oyster sauce; 1/2 tsp soy sauce; 1 tsp sesame oil; 1 pinch sugar; 1 tsp corn starch

This Chinese kale stir-fry with tofu and mushrooms is a quick, savory dish with plenty of texture and a light glossy sauce. Crisp-tender greens, golden tofu, and earthy mushrooms make it an easy weeknight recipe that pairs perfectly with steamed rice.

Servings1 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

tofu
100 g
Chinese kale
150 g
button mushrooms
3
garlic cloves
3
shallots
2
red chili
1
water
100 ml
oyster sauce
1 tsp
soy sauce
0.5 tsp
sesame oil
1 tsp
sugar
1 pinch
corn starch
1 tsp

Step-by-Step Instructions

Prepare all the ingredients before you start cooking. Cut the Chinese kale into bite-size pieces, dice the tofu, quarter the button mushrooms, thinly slice the shallots and red chili, and finely chop the garlic. In a small bowl, stir the cornstarch with a little water until smooth.

Heat a little oil in a pan over medium heat. Pan-fry the tofu for about 3 minutes, turning as needed, until lightly golden on the edges. Transfer to a plate. In the same pan, fry the chopped garlic until golden and crisp, then remove and set aside for topping.

Add 1 tablespoon oil to the pan if needed, then cook the shallots and red chili over medium heat until fragrant. Add the mushrooms, water, oyster sauce, soy sauce, and sugar. Stir well and cook for about 2 minutes.