Tofu with Chinese Greens

Healthy and good.

Had some fresh Tofu. Popped it in the microwave for a minute to toughen it up and patted it down with some paper towels. I then sliced it into 1cm slices and dusted them with half flour and half potato starch which gives it a tasty “skin”. They were then fried on both sides with bit of oil. Meanwhile I’d snuck some thinly sliced garlic into the wok and let it colour slighty at the same time.

Meanwhile chopped up some chinese greens, can’t remember the name but one of the long “boks”, popped them in the microwave for a minute and a half and then colled them down under running water and left them to drain.

By the time the tofu had coloured I chucked in the greens, splashed in some Chinese rice wine, and a couple of tablespoons of oyster sauce and stirred well over heat for a minute and served.

This was taken from the very helpful Jpanese housework mag “Orange Page”.