SESAME ENCRUSTED TOFU WITH VEGETABLE STIR FRY
Follow this order to make this beautiful meal in 20 minutes or less(not including the rice):
Make a batch of rice or noodles
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First make the sauce:
simmer minced GARLIC & GINGER in SESAME OIL & CHILI OIL in small pot till aromatic
(I often use AKI’s Jar Ginger & Garlic–but don’t recommend any other jar garlic)then add 1-2 cups of WATER (depending on how much you want to make…)
add 1-2 VEG BROTH CUBES (you can also add a little sachet of dashi…if you have it)
some SUGAR
TAMARI or SOYA SAUCE
CHILI OIL and/or CHILI FLAKE to add spiciness
SESAME SEEDS
powdered CORN or POTATO STARCH (shake a few tablespoons in a little jar of water & then add)
stir occassionally while simmering until thickens, adjust seasoning
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prepare garnish of either
: green ONIONS/CHIVES/CILANTRO–or mixed–set aside
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chop vegetables and set aside:</ul>
KING OYSTER MUSHROOMS (or other)
EGGPLANT & other VEGETABLES
(brocolli, cauliflower, peppers, gai lan, sui choy, carrots, whatever…)
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Prepare Tofu Nuggets
:
Dry& Cut FIRM TOFU (sometimes I use previously frozed & squeezed tofu, this has a great texture)
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make sesame crusting with:
CORN or POTATO STARCH (about 1/2 cup, for one package of tofu)
SALT & PEPPER (to taste)
CHILI FLAKE (if you like spiciness)
NATURAL, BLACK & TOASTED SESAME SEEDS (few tablespoons or more if you like)
dredge tofu nuggets and fry on med-high in GRAPESEED OR PEANUT OIL
Keep tofu nuggets warm in a toaster over or re-heat in frying pan just befor serving
(these tofu nuggets can be cut like fingers and served as a side dish with dip…)
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Stir-fry Vegetables
Fry Mushrooms (set aside) then Fry Eggplants, when done re-add mushrooms and other veg and continue frying until all vegetables are tender.
Serve Vegetables on bed of rice or noodles, top with sauce and hot tofu nuggets & garnish
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