🥬 A Chinese Chef's LETTUCE Recipe (腐乳炒生菜)

fermented tofu

🥗Healthier: silken tofu

💰Cheaper: regular tofu

Silken tofu offers a similar texture while being more accessible.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar umami flavor at a lower cost.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Red pepper flakes are a cost-effective way to add heat.

Cut the washed romaine lettuce into roughly 2-inch thick pieces.

Cut the stems of the lettuce into smaller pieces.

Smash and mince 4 cloves of garlic.

Cut the chili pepper into thin slices, removing the core and seeds, using less than 1/2 oz.

Crush 2 cubes of fermented tofu into a paste with a spoon.

Mix 1 tsp of sugar into the fermented tofu paste.

Boil some water in a wok with 1 tsp of salt and 1 tsp of oil.

Once boiling, add the lettuce and blanch quickly for about 30 seconds, flipping to ensure even blanching.

Pour out the water from the wok and ensure it is dry before cooking further.

Turn on the stove to high heat and add 1 tbsp of oil to the wok.

On low heat, fry the minced garlic until fragrant, about 15-20 seconds.

Add the sliced chili pepper to the garlic in the wok.

Stir in the fermented tofu paste.

Press the blanched lettuce to remove excess water before adding it to the wok.

Stir-fry the lettuce continuously to keep it crunchy, cooking for about 40-50 seconds.

Turn off the heat and drain any excess liquid from the plate before serving.

Equipment Needed

Spice Level:

Dietary

Allergens