Crispy Tofu and Egg Stir-Fry with Baby Kaylan

Ingredients:

• 1 medium bunch of baby kaylan (Chinese broccoli)
• 4 pieces of yellow tofu, diced
• 1 egg, beaten (original recipe uses 2 eggs)
• 3 red curly chilies
• 2 fat bird’s eye chilies
• 1/4 onion (optional, as per original recipe)
• 5 cloves of garlic, minced
• 1 tablespoon Saori oyster sauce
• Salt, sugar, and ground pepper to taste
• A splash of water

Instructions:

1. Prepare the Tofu:

   • Heat oil in a pan over medium heat. Fry the diced tofu until it is half-cooked and slightly golden. Remove from the pan and drain on paper towels.

2. Cook the Egg:

   • In the same pan, scramble the beaten egg until cooked. Remove and set aside.

3. Stir-Fry the Baby Kaylan:

   • In a clean pan, heat a small amount of oil and sauté 3 cloves of minced garlic and a few of the red curly chilies until fragrant.
   • Add a splash of water to the pan. Toss in the cleaned and chopped baby kaylan.
   • Season with salt, pepper, sugar, and Saori oyster sauce. Cook briefly until the baby kaylan is just tender but still crisp. Adjust seasoning as needed and remove from heat.

4. Combine Ingredients:

   • Return to the pan with the remaining garlic and chilies. Sauté until fragrant.
   • Add the fried tofu and scrambled egg to the pan. Season with a bit more salt, sugar, pepper, and a touch of oyster sauce if desired. Stir well to combine.

5. Serve:

   • Place the stir-fried baby kaylan on a serving plate and top with the tofu and egg mixture.
   • Serve warm and enjoy!

This delightful stir-fry brings together the fresh crunch of baby kaylan, the rich texture of tofu, and the savory taste of scrambled egg, all enhanced by a hint of spicy chili and flavorful oyster sauce. Perfect for a quick and satisfying meal!