This delightful stir-fry combines the velvety texture of tofu with the savory goodness of sausage and the vibrant freshness of water spinach. The fusion of Asian flavors elevates this dish into a culinary masterpiece that’s both satisfying and packed with nutrition. Perfect for a comforting dinner that’s quick to prepare and utterly delicious!
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– 14 ounces (400 g) firm tofu, cubed
– 4 ounces (113 g) sausage, sliced
– 4 cups (120 g) water spinach, chopped
– 3 tablespoons (45 ml) oyster sauce
– 1 tablespoon (15 ml) olive oil
– 1 teaspoon (5 g) garlic powder
– 1 teaspoon (5 g) salt
– 1/2 teaspoon (2 g) black pepper
Step 1: Start by pressing the tofu. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.
Step 2: Heat the olive oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the sliced sausage and sauté until browned and cooked through, about 5-7 minutes.
Step 3: Add the cubed tofu to the skillet. Let it cook undisturbed for about 3-4 minutes until the bottom is golden brown. Then, carefully toss to brown on all sides.
Step 4: Sprinkle in the garlic powder, salt, and black pepper, stirring well to combine. Allow the flavors to meld for another 2 minutes.
Step 5: Now, add the chopped water spinach and oyster sauce. Stir everything together, ensuring the water spinach wilts down and the sauce coats all the ingredients. Cook for an additional 3-4 minutes.
Step 6: Once the water spinach is tender and vibrant, remove the stir-fry from heat. Serve hot, paired with steamed rice or noodles for a complete meal.
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Please use common sense, double-check cooking times and temperatures, and ensure all ingredients are safe to eat. If your pasta catches fire or your soufflé collapses, just remember: we’re not responsible—but we’ll still cheer you on from afar.
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