Stir-Fried Tofu with Roasted Peanuts

  • 2 tbsp cooking oil
  • 2 fresh chillies, halved, seeded and finely diced
  • 3 cloves garlic, finely chopped
  • 2 slices ginger, finely diced
  • 1 spring onion, finely diced
  • 1/2 head round white cabbage, cut into 2cm squares
  • 2 cakes dried tofu, cubed
  • 65g roasted peanuts, shells and membranes removed
  • 1 small stalk fresh celery, tough fibres removed, finely diced
  • For the Sauce
  • 2 tbsp fermented hot bean sauce (dou ban jiang)
  • 1 tsp sugar
  • 2 tsp wine
  • 1 tbsp water

Cut tofu crossways into 1/4cm-thick slices. Place tofu between paper towels until barely moist. Cut slices crossways into 1/4cm cubes.

Heat oil in a large nonstick frying-pan over medium-high heat. Add tofu; sauté for five minutes, browning on all sides. Add chillies, garlic, ginger, spring onion, celery, sliced cabbage; cook for three minutes, stirring frequently. Add the sauce and cook for one minute. Remove from heat.

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