Try this dish of garlic sprouts stir-fried tofu shreds, the vegetables are salty, spicy, and crispy, while the tofu shreds are dry, fragrant, and chewy. As a delicious side dish for summer congee, it never lacks flavor.
A small handful of garlic sprouts, cut into segments to make about 1 cup
250 grams of Gaobeidian tofu shreds
1 large green chili
A small pinch of Sichuan peppercorns
Appropriate amount of pickled vegetables with a sour and spicy taste, light soy sauce, and salt
First, blanch the tofu shreds in water and drain them.
Next, lay the garlic sprouts flat on a cutting board and, starting from the middle, push forward to split them in half. Then, cut them into segments about 3 centimeters long. Cut the tofu shreds and green chili into the same length.
In a pan, heat oil over low heat and stir-fry the Sichuan peppercorns until fragrant, then remove them.
Add the green chili strips and garlic sprouts to the pan and stir-fry for about half a minute. Sprinkle a small amount of salt and light soy sauce to enhance the flavor of the vegetables. Then, mix in the tofu shreds, add more salt and light soy sauce to color the tofu shreds, and finally add the pickled vegetables before stirring and transferring to a plate.
Cooking tip: The flavor of garlic sprouts depends on the variety of garlic. The garlic sprouts used here are as thick as a small finger. Stir-frying them whole makes it difficult for the flavor to penetrate, so cutting them in half and stir-frying quickly allows them to absorb the flavors and be crispy like kongxin cai (pickled mustard greens).