It’s a stir-fry using Chinese greens but it has a Japanese flavour. It contains a good amount of umami from a special dashi stock, and uses minimal oil. Deep Fried Thick Tofu can be substituted to non-fried tofu if you prefer.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Add atsuage pieces and stir until the surface of the atsuage starts slightly browning (2-3 minutes).
Add the stem part pf the choy sum pieces and stir for 30 seconds. Then add the remaining choy sum and stir gently so that tofu pieces do not break.
Add the Seasoning ingredients and stir, ensuring that the vegetables are coated with the seasoning.
1. I like the texture of choy sum in stir-fried dishes as the stems stay crunchy. But you can use other Chinese green leaves such as Bock Choy or Chinese broccoli.
2. Atsuage is a thick tofu that is deep-fried without coating. You can find more details about assuage in the post. I cut an atsuage in half lengthwise, then cut them into 1.5-2cm/⅝-¾" thick slices, perpendicular to the first cut so that every piece has at least three fried sides.
3. Shiro dashi is a dashi stock seasoned with sake, mirin, light soy sauce and salt. I used a store-bought condensed shiro dashi, which you can buy at Japanese grocery stores. But you can also make shiro dashi at home. I added a Shiro Dashi Recipe below this recipe.
4. Nutrition per serving.
serving: 114g calories: 92kcal fat: 5.9g (9%) saturated fat: 0.9g (5%) trans fat: 0.0g polyunsaturated fat: 2.7g monounsaturated fat: 2g cholesterol: 0.2mg (0%) sodium: 277mg (12%) potassium: 208mg (6%) carbohydrates: 2.9g (1%) dietary fibre: 1g (4%) sugar: 1.5g protein: 5.8g vitamin a: 45% vitamin c: 38% calcium: 14% iron: 7.8%