Thai cuisine · Vegetable Dishes

Pad Pak Kana Tao Hu

Chinese broccoli with crispy fried tofu, plenty of garlic and light soy sauce, fresh from the hot wok.

Ingredients · for 4 servings

• 300 g Chinese broccoli (or broccoli)
• 300 g firm tofu
• 6 cloves garlic
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce (vegetarian version possible)
• 1 tsp sugar
• 1 tsp cornstarch
• 100 ml vegetable stock
• 4 tbsp vegetable oil
• 1/2 tsp white pepper

Instructions

1. Press the tofu between paper towels for 10 min., then cut into 2 cm cubes; divide the Chinese broccoli into 5 cm pieces, halving the thick stems lengthwise.
2. Coarsely chop the garlic and stir the sauce smooth from soy sauce, oyster sauce, sugar, cornstarch, stock and white pepper.
3. Heat 2 tbsp oil in a wok until very hot and fry the tofu for 5–6 min. until golden brown all over and releasing easily from the bottom; remove.
4. Add the remaining oil to the wok, fry the garlic for 20 sec. until fragrant but still pale, then add the broccoli stems and stir-fry for 2 min.
5. Add the leaves and florets, pour in the sauce and toss uncovered for 2–3 min. until the broccoli is crisp-green and the sauce is glossy and thickened.
6. Return the tofu to the wok, toss briefly and serve immediately with jasmine rice.