Smush firm tofu under some plates to get rid of excess water. Wait 15 min and drain water.
Chop up entire head of napa. Put hard pieces on top so they get cooked first. When those are done add the rest.
Clean and wash half a package of mushrooms
Cut drained tofu into pieces. Approximately 1.5" x 1/4"
Fill saucepan with oil (1/4 inch high). Med high heat
Cover tofu pieces in corn starch
Test the oil with a piece of tofu. When it sizzles put the others in.
Fry until golden brown on one side, then flip.
Take tofu out and put on a paper towel
Out sauté pan on med - low heat to warm it up
Take about 3 tbsp of the oil used to fry the tofu and put it in the sauté pan. Heat up the oil on med-high heat
Add napa, starting with hard parts. Cover the pan with a lid. Add ~1/4 cup water to help it along
Add a few pinches of salt when the leaves start to wilt
3 tbsp of soy sauce, 1 tbsp of sugar
When napa is done, add mushrooms
Add soy sauce + sugar mixture. Stir fry everything together!
Add tofu, drizzle soy sauce.
If sauce is not thick enough add a bit of corn starch + water.
Drizzle with a bit of sesame oil
Put in a big bowl and eat it
- Canola oil
- 14.0oz Firm tofu
- 1.0 Chinese cabbage
- Soy sauce
- Corn starch
- Sesame oil