Tag Archives: Chinese inspired

Tofu with Spicy Sesame Sauce

We’ve decided that we prefer this method of frying tofu to the General Tso version, but the sauce for the General Tso Version is better!

For the sauce:

  • ⅓ cup liquid honey
  • 3 tablespoons soy sauce
  • 3 tablespoons fresh ginger, minced or grated
  • 2 tablespoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons red chili pepper flakes (use less if you like things less spicy)

For the tofu:

  • 14 oz. extra-firm tofu, pressed*
  • ¼ cup cornstarch with a good pinch of salt and pepper
  • Vegetable oil for frying

 For tossing with the sauce and tofu:

  • 2 tablespoons sesame seeds, toasted if you have the time
  • 4 green onions, minced

Mix all of the sauce ingredients together in a small saucepan and bring to a boil over medium-high heat.  Simmer the sauce on low while you prepare the tofu.

Making sure that the pressed tofu has been thoroughly dried, cut it into ¾” to 1” cubes, and place them onto a large plate; we slice the entire block in half “sideways”, and then cut each shallow block into smaller pieces (we end up with 24 pieces).  Sprinkle the cornstarch mixture over the tofu, and toss the cubes and cornstarch gently with your fingers until the cubes are completely coated.

Heat half an inch of vegetable oil in a deep frying pan until just smoking.  Gently put the tofu cubes into the hot oil  and fry them on all sides until light golden. Carefully lift the tofu from the oil and set on paper towels to drain.  You may need to do it in batches, however, our 12” frying pan is large enough to hold an entire block’s worth of tofu.

When all of the tofu has been fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half of it over the tofu, tossing to coat. Sprinkle in the sesame seeds and green onions, and toss gently to coat evenly.

Serve immediately, with remaining sauce on the side for dipping or pouring over the tofu.

*To press tofu:  wrap the block of tofu in several layers of paper towels and set it on a flat plate. Place another plate on top of the tofu, and weigh it down with something heavy, such as a can of tomato juice. Let it sit for 20-30 minutes, or longer, if you have more time.

Advertisements

1 Comment

Filed under Main Course, Protein, Vegetarian (lacto/ovo)

Utterly Inauthentic Moo Shu Chicken

  • 1/2 lb skinless, boneless chicken breasts, cut into very thin strips
  • 3 Tbsp soy sauce (divided)
  • 1 Tbsp cornstarch
  • 1/4 tsp freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 2 cups finely shredded green cabbage
  • 1/3 cup chopped fresh beansprouts
  • 2 green onions, chopped
  • 4 large fresh mushrooms, sliced
  • (1/4 cup chopped water chestnuts)
  • 1 egg, beaten
  • 2 Tbsp dry sherry
  • 1/2 tsp granulated sugar
  • 1 tsp chicken bouillon granules
  • 1/2 tsp sesame oil
  • 3 Tbsp hoisin sauce (divided)
  • 4 (6.5″ or 7″) flour tortillas, warmed

In a small bowl, combine chicken with 1 TBSP soy sauce, the cornstarch, and the pepper.

In a wok or large skillet, heat oil over high heat until very hot.  Add chicken mixture, and stir fry until chicken turns white, about 3 minutes.

Add cabbage, bean sprouts, scallions, mushrooms, and waterchestnuts to wok.  Stir fry for 2 minutes.  Add beaten egg and stir fry 1 to 1.5 minutes, until egg is just scrambled.

Add remaining 2 Tbsp soy sauce, sherry, sugar, bouillon granules, sesame oil, and 1 TBSP hoisin sauce to wok.  Stir fry for 1 minute.

Brush centres of heated tortillas with remaining 2 Tbsp hoisin sauce.  Spoon chicken mixture down the centre of each.  Fold in sides of tortilla.  Fold bottom quarter of tortilla up over filling, then roll up to enclose.  Serve immediately with additional hoisin sauce for dipping, if desired.

Leave a comment

Filed under food, Main Course, Protein