Crispy Tofu and Broccoli Stir-Fry — Pad Pak Kana Tao Hu
A Central Thai stir-fry of Chinese broccoli with crispy fried tofu cubes tossed in a wok with garlic, oyster sauce, and light soy, finished with a generous twist of white pepper over jasmine rice for a fast vegetable-and-tofu plate.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat tofu cubes dry with kitchen paper. Crush 16 garlic cloves. Cut Chinese broccoli stems and leaves separately into 5cm lengths. Whisk oyster sauce, light soy, sugar, white pepper, and water until smooth.
Sear
Heat 1/2 cup oil in a wok over high heat 1 minute until smoking. Lay tofu cubes flat in a single layer, sear 5–6 minutes turning once until surfaces crust deep golden on three sides.
Saute
Push tofu to the wok's side over high heat. Add crushed garlic to centre, sizzle 15 seconds until fragrant. Add broccoli stems, toss 60 seconds until bright green.
Glaze
Pour sauce and broccoli leaves into the wok over high heat. Toss continuously 90 seconds until vegetables are crisp-tender and glaze turns glossy and clings.
Plate
Divide steaming jasmine rice between two bowls. Spoon the stir-fry over each portion and serve immediately while still hot and glossy.
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