Stir-fried Tofu with Red Stem Mustard
Purple-red flowering choy stems, a Wuhan winter delicacy, are stir-fried with seared tofu cubes, salt, and a whisper of thirteen-spice. Sweet, faintly nutty stalks meet savory tofu in this simple, vibrant seasonal pairing.
Instructions
- 1
Red flowering Chinese cabbage, set aside.
- 2
Select good red rape stems, wash them clean, drain the water, cut into one-inch sections, and set aside.
- 3
Cut the tofu into pieces and set aside.
- 4
Heat the pan, add an appropriate amount of oil, pour in the tofu, stir-fry until golden, then add the red celtuce, season with an appropriate amount of salt and a little thirteen-spice powder, stir a few times, and it’s ready.
- 5
Serve immediately after cooking.
- 6
Delicious and tasty.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Red flowering Chinese cabbagea handful
- Tofu1 piece
- Thirteen Spicesa pinch
Seasonings
- Peanut oilto taste
- Saltto taste