Pressed Tofu, Roast Duck, and Broccolini Stir-Fry

Pressed Tofu, Roast Duck, and Broccolini Stir-Fry Recipe
Photo: Annebelle Breakey
This marriage of Chinese ingredients and an Italian vegetable was inspired by a dish at Seattle's Ba Bar. Usually flavored with five-spice powder, brown-colored pressed tofu is sold at Chinese and Vietnamese markets, which often have a barbecue shop where you can pick up the roast duck or find char siu Chinese-style barbecued pork, which you can sub for the duck. If you'd rather not use duck fat for the stir-frying, substitute 2 tbsp. canola oil.

Yield:

Serves 4
Total time: 1 Hours

Recipe from

Sunset

Recipe Time

Total: 1 Hours

Nutritional Information

Calories 272
Caloriesfromfat 48 %
Protein 22 g
Fat 15 g
Satfat 3.6 g
Carbohydrate 13 g
Fiber 2.2 g
Sodium 657 mg
Cholesterol 67 mg

Ingredients

1 pound broccolini, cut into 3-in. lengths
Salt
9 ounces brown (five-spice or smoked) pressed tofu
About 1 tsp. sugar
About 1/4 tsp. white pepper
1 tablespoon unseasoned rice vinegar
About 1 1/2 tbsp. soy sauce
1 tablespoon toasted sesame oil, divided
6 ounces boned Cantonese roast duck, thinly sliced or shredded (include breast and leg/thigh meat and set aside fat and skin)
3 garlic cloves, finely chopped

Preparation

1. Boil broccolini in a pot of salted water until it's bright green, 2 to 3 minutes. Drain, rinse with cold water, and drain well. Set aside.

2. Cut tofu into very thin (1/8 in. thick) slices and put in a bowl. Stir together 1 tsp. sugar, 1/4 tsp. pepper, the vinegar, 1 1/2 tbsp. soy sauce, and 2 tsp. sesame oil in a small bowl. Put next to stove along with tofu, duck meat, and garlic.

3. Slice duck skin thinly and heat, along with fat, in a large wok or frying pan over medium-high heat. Cook fat and skin, stirring 2 to 3 minutes, until most of the fat has melted and skin is crisp. Transfer skin with a slotted spoon to paper towels. Pour off all but about 2 tbsp. fat from pan (if you don't have that much fat, add canola oil to make up the difference).

4. Add garlic to pan and let sizzle just until fragrant, about 15 seconds. Add tofu and a pinch each of salt and sugar. Cook 30 seconds, then add duck meat and stir-fry 30 seconds to heat through. Add broccolini and stir-fry 2 minutes to heat.

5. Stir seasoning sauce again, then add to wok. Cook until most of the liquid has been absorbed, about 1 minute. Season with extra salt or soy sauce if you like. Transfer to a plate or shallow bowl and sprinkle with remaining 1 tsp. sesame oil and white pepper to taste. Serve duck cracklings on the side so they stay crisp, for sprinkling on top.

Andrea Nguyen,

Sunset

March 2012
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