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.
Instructions
1. In a small bowl, stir together soy sauce, vinegar, sherry, sugar, 2 tbsp. water, and chili-garlic sauce. Whisk in cornstarch and set aside.
2. 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.)
3. Slice the tofu block in half lengthwise, to create two smaller rectangles, then into ?-inch slices.
4. Heat the oil in a well-seasoned or nonstick wok over medium-high to high heat.
5. Add the peanuts and stir-fry until golden. Remove from the wok with a slotted spoon.
6. If there's less oil in the wok now, add a little more.
7. 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.
8. Remove the tofu from the wok.
9. Add the greens, in batches if necessary, to the wok. Stir-fry until wilted (this will only take a minute or so).
10. Whisk the sauce to redistribute the cornstarch.
11. Put the tofu back in the wok and toss with the sauce and greens to combine. Turn down the heat to medium and cook a minute or two more, until the tofu and greens are well coated with the sauce and the greens are tender.
12. Garnish with the peanuts and serve.
Tags: sauce greens, , with sauce greens
