I eat a lot of tofu, not just because it’s nutritious but I like how versatile it is that you can braise, boil, steam or fry it. And since I’m trying to cut down on carbs and meat, tofu is my best source of protein that is low in calories yet filling enough for me. This recipe is inspired by the same dish from tze char stalls which I’d sometimes order when dining out.
Kailan with Silken Tofu Recipe
Ingredients (serves 2-3)
300g Hong Kong Kailan (aka Chinese Broccoli or Chinese Kale)
1 block tofu 300g (select one that is suitable for pan-frying), sliced
1 tsp minced garlic
2 tbsp oyster sauce
cornstarch mixture (combine 1/2 tsp cornflour + 2 tbsp water)
1/2 cup water
pinch of salt & pepper
1. Coat tofu slices with cornflour and shallow fry in vegetable oil till both sides are golden brown. Remove and arrange the tofu on a serving dish.
2. Saute garlic till fragrant. Add kailan and stir fry over high heat till the leaves are starting to wither.
3. Add oyster sauce and water and bring to a boil. Season with a pinch of salt and pepper. Reduce heat and thicken with cornflour mixture.
4. Ladle the kailan and sauce over the tofu and serve.
If you want this to be even ‘healthier’, just skip the frying part and steam the tofu straightaway. You can also blanch the kailan instead of stir frying it. Just prepare the oyster sauce gravy and pour over the vegetables and tofu. Perfect to go with steamed rice or just have it on its own. Enjoy!