Ingredients
| Ingredient | Quantity |
|---|---|
| Sawi (large bok choy) | 2 heads |
| Tahu (tofu), diced | 4 pieces, briefly fried |
| Onion | 1/4, sliced |
| Garlic | 3 cloves, minced |
| Bird’s eye chili | 3, sliced |
| Oyster sauce | 4 tablespoons |
| Black pepper (whole or ground) | To taste |
| Ground white pepper | To taste |
| Sugar | To taste |
| Salt | To taste |
| Flavor enhancer | To taste |
| Cornstarch (optional) | 1 tablespoon, dissolved in 3 tablespoons of water |
Instructions
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Sauté Aromatics: In a pan, heat a bit of oil over medium heat. Add the sliced onion and sauté until it becomes translucent. Then, add the minced garlic and sliced chili, cooking until fragrant.
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Prepare the Greens: Add the sawi to the pan. If you prefer a softer texture, you can blanch the sawi briefly in boiling water, then rinse it under cold water before adding it.
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Combine Ingredients: Pour in sufficient water, then add the fried tofu, oyster sauce, black pepper, ground white pepper, sugar, salt, and flavor enhancer.
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Adjust Consistency: Taste and adjust the seasoning as needed. For a thicker sauce, stir in the cornstarch mixture and cook until the sauce reaches your desired consistency.
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Serve: Serve the dish warm, perfect as a side or main course!
Enjoy this delightful blend of textures and flavors that showcases the ultimate combination of crisp vegetables and savory tofu!