Frozen Tofu with Chile Soybean Paste

Ingredients

• 14 oz fresh tofu, frozen overnight and thawed
• 14 oz plain seitan, cut into thin slices
• 1 Tbsp dark soy sauce
• 2 Tbsp Shaoxing rice wine
• 2 tsp toasted sesame oil
• 1 Tbsp cornstarch, divided
• 8 oz nappa cabbage, cut into domino shapes
• 10 oz canned braised sliced bamboo shoots, drained
• 2 Tbsp neutral oil
• 2 Tbsp soybean paste with chile
• 1 cup water
• 2 Tbsp water
• 1 Tbsp light soy sauce
• 2 tsp toasted sesame oil

Directions

1. Squeeze excess water from thawed frozen tofu and cut into 1/2-by-1-by-1-inch pieces. Toss seitan with dark soy sauce, rice wine, sesame oil, and 1 tablespoon cornstarch; let stand 15 to 30 minutes.
2. Heat oil in a wok until very hot. Add chile soybean paste and seitan; stir-fry 2 to 3 minutes. Add tofu, nappa cabbage, bamboo shoots, and 1 cup water. Cover and cook 2 minutes.
3. Whisk remaining cornstarch with 2 tablespoons water, light soy sauce, and sesame oil. Stir into the wok until lightly thickened, then serve.