Tofu Sheets and Green Chili Stir-Fry

Cut 300 g tofu sheets into roughly 4 cm diamonds and triangles. Stem and deseed the chilies, weigh 150 g, then cut into 3 cm diagonal chunks. Mince 4 garlic cloves and separate into portions of 3 cloves and 1 clove. Mix 1 tbsp light soy sauce, 1 tbsp vegetarian oyster sauce and 185 ml water. Separately mix 1 tsp cornstarch with 15 ml water.

Bring the remaining 1000 ml water to a boil. Add all the tofu sheets; when the water returns to a boil, blanch for about 1 minute until pliable. Drain and gently loosen the sheets. Continue while warm so they do not clump together.

Discard the blanching water and dry the wok. Warm it over medium heat, add all 1 tbsp vegetable oil and the 3-clove portion of garlic. Stir for about 20 seconds until fragrant and still pale; do not brown it.

Increase to medium-high heat. Add all the chilies and stir-fry for about 1 minute until bright green with slightly softened edges. Add the drained tofu sheets and gently toss for about 30 seconds to coat with the garlic oil without breaking the sheets.

Pour in all the sauce mixed in Step 1. Bring to a simmer, reduce to medium-low heat and cook uncovered for about 3 minutes, turning gently, until the sheets soften and absorb the light-brown sauce. Leave a little flowing liquid in the wok; reduce it briefly before thickening if it is still soupy.

Stir the slurry again and add all of it in two additions to the gently bubbling sauce, folding after each. Cook for about 30–45 seconds until the coating is translucent and clings lightly to the sheets. Add the reserved 1-clove portion of garlic and toss for about 20 seconds until fragrant, then turn off the heat and plate. If it thickens too far, remove from the heat and loosen with the liquid remaining in the wok rather than cooking it dry.