Step 1

Combine all the tofu marinade ingredients in a bowl and stir until the sugar has melted.

Step 2

To prepare the tofu, coat the slices generously with 1 tablespoon of cornstarch. Then, pour the marinade over and coat the tofu slices evenly with it.

Step 3

Next, heat a non-stick skillet and add 2 teaspoons of oil. Pan-fry the tofu slices until golden brown. Transfer to a plate and set it aside.

Step 4

Now, heat a large wok and add 2 teaspoons of oil. Add the gai lan and quickly toss until the leaves are covered with oil. Season with ½ teaspoon of salt and sugar. Transfer to a bowl for later.

Step 5

Meanwhile, mix together 1 teaspoon of cornstarch and ½ teaspoon of salt in ⅓ cup of water until well-combined.

Step 6

Using the same wok, add another tablespoon of oil and sauté the ginger slices until aromatic.

Step 7

Continue to cook the garlic slices and chile for a few seconds. Place the gai lan back in and add a swirl of Shaoxing wine, then toss to combine.

Step 8

Next, fold in the tofu and add in the cornstarch slurry. Toss all the ingredients until all incorporated or until most of the sauce has been absorbed.

Step 9

Turn off the heat and serve this dish warm with a side of rice.