How Do You Make Stir-Fried Tofu With Chinese Mustard?
The key to any stir-fry is having everything ready before you actually start to cook. This mixture of chewy tofu and strong greens is a vegetarian delight. Serves two generously. In a small bowl, stir together soy sauce, vinegar, sherry, sugar, 2 tbsp. water, and chili-garlic sauce. Whisk in cornstarch and set aside. Drain tofu and pat dry with paper towels. (If your tofu isn’t really firm, put a plate on the tofu, weight the plate with a can, and let the water drain out for 10 minutes.) Slice the tofu block in half lengthwise, to create two smaller rectangles, then into ΒΌ-inch slices. Heat the oil in a well-seasoned or nonstick wok over medium-high to high heat. Add the peanuts and stir-fry until golden. Remove from the wok with a slotted spoon. If there’s less oil in the wok now, add a little more. Add the tofu to the wok. Shake it around to distribute the oil and let fry for a few minutes undisturbed. When the tofu is golden on one side, turn it over and fry the other side. Remove t
