This dish is a meal in itself, served with some steamed brown rice. It’s similar to the sesame crusted tofu with charred broccoli I made a while ago but with a sauce.
I started by draining a large block of tofu which I cut into cubes and patted dry with a tea towel. Then I put it in a bowl and marinated it in about a tablespoon of light soy sauce. I then heated about 3 0r 4 tbsp. of sesame oil in a frying pan. I fried a handful of cashew nuts and then drained them and put them to one side. I sprinkled about a tablespoon of white sesame seeds on the tofu and then fried it until golden brown. I put the tofu on a tray in a warm oven. Next I strained any remaining sesame seeds from the oil and chopped up and medium onion and fried it in the oil. I added about 3 or 4 sliced cloves of garlic and grated in a similar quantity of fresh ginger. I fried this for a minute or so and then added about 250g mushrooms and a small bunch of Chinese celery. Meanwhile I steamed about 400g broccolini / Hong Kong kale. Once the mushrooms looked cooked I added a tbsp. of light soy sauce, a little dark soy sauce, some ground black pepper and the remaining sesame seeds from the tofu and a tsp. of black sesame seeds. Then I added a couple of tablespoons of mushroom (oyster) sauce and some hot water to make a gravy like sauce and cooked this down a little. I placed the broccolini on a serving plate poured over the sauce, sprinkled on the cashew nuts and arranged the tofu around the side.