📖 Instructions

1. First, press the tofu. Wrap the firm tofu in paper towels and place a heavy object on top (like a cast-iron skillet or a stack of books, I sometimes use my old university textbooks!). Press for at least 30 minutes to remove excess water. This step is super important so that the tofu gets nice and crispy when we stir-fry it!
2. Prepare the luffa by peeling its skin using a vegetable peeler. Slice the peeled luffa into half-moon shapes, about ¼ inch thick. If the luffa is too mature, you might want to remove the seeds.
3. Mince the garlic and ginger. Finely chop the red chili (if using). Set these aromatics aside; they’ll add a great flavor punch later on.
4. Cut the pressed tofu into small cubes, about ½ inch in size. In a bowl, gently toss the tofu with a tablespoon of cornstarch. This coating helps the tofu crisp up beautifully in the stir-fry.
5. Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of cooking oil (I prefer peanut or vegetable oil for stir-frying) and swirl to coat the bottom of the wok.
6. Add the cubed tofu to the hot wok in a single layer. Stir-fry for about 5-7 minutes, until the tofu is golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
7. Add another tablespoon of cooking oil to the wok. Add the minced garlic, ginger, and chopped chili (if using). Stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic; burnt garlic tastes bitter!
8. Add the sliced luffa to the wok and stir-fry for about 3-4 minutes, until it turns translucent but still retains a slight crunch. Don't overcook the luffa, or it will become mushy!
9. Return the crispy tofu to the wok with the luffa. Add the soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for another 1-2 minutes, ensuring that everything is well combined.
10. Garnish with chopped green onions and sesame seeds. Serve the Luffa Luxury Tofu Stir-Fry immediately over steamed rice or noodles. Enjoy every bite!