Braised Water Dropwort with Tofu

Steps

How to make it

Prep 6 min · Cook 10 min

1. Rinse water dropwort (180 g) under running water, rub off root mud, trim tough stems, cut into about 2-inch pieces, and drain well.
2. Cut tofu (1 box) into about 1-inch cubes and gently press with paper towels to absorb surface moisture. Peel garlic (2 cloves) and mince.
3. Heat a skillet over medium-high, add olive oil (1 tbsp), lay tofu in a single layer, and pan-fry until lightly golden on both sides; transfer out.
4. In the same pan, sizzle garlic about 10 seconds, return tofu, and add soy sauce (1.5 tbsp), sugar (1/2 tsp), and water (100 ml).
5. Cover (or leave uncovered) and simmer over low heat about 3 minutes so tofu absorbs the sauce.
6. Uncover, add water dropwort, stir-fry over medium-high about 1 minute until sauce thickens slightly and color is even; serve.

Tips & storage

Make it easier

• Firm tofu handles flipping; soft tofu needs a gentle hand.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 2 days; splash water when reheating.

Substitutions