Cordyceps Flower and Tofu Stir-Fry

Why people make this dish

Wild Cordyceps sinensis (dong chong xia cao) is legendarily expensive — at many pharmacies it costs more than gold by weight. Cultivated cordyceps flower (Cordyceps militaris), available fresh in supermarkets for a few dollars, contains many of the same active compounds — including cordycepin and cordyceps polysaccharides — that researchers have associated with antioxidant, immune-supporting, and anti-ageing effects. Nourilo picked up a packet at the supermarket and split it: half into a soup, half into this quick stir-fry with tofu and Chinese broccoli stems. The result is a fresh, satisfying dish that fits naturally into everyday home cooking.

Method

1. Cut the tofu into cubes and blanch briefly in boiling salted water, then drain — this firms the tofu and prevents it from weeping too much liquid in the pan.
2. Rinse the cordyceps flower gently. Wash and finely dice the Chinese broccoli stems.
3. Heat oil in a wok over medium heat. Add the minced ginger and stir until fragrant.
4. Add the cordyceps flower and stir-fry for a minute, then add the tofu and broccoli stems.
5. Season with salt, soy sauce, and a drop of sesame oil. Stir gently to avoid breaking up the tofu.
6. Pour in a little cornstarch slurry and toss briefly until a light glaze coats everything. Serve immediately.

Nourilo’s Tips

The key to a good result with tofu is that first blanching step — it draws out excess water so the tofu doesn’t turn the dish soupy. If you prefer, you can steam the tofu-and-cordyceps mixture instead of stir-frying; just blanch the tofu first the same way. Orange-yellow cordyceps flower with a pleasant aroma is the best quality — avoid any that have turned dark brown or black.