Sesame-Encrusted Tofu with stir-fry Vegetables

SESAME ENCRUSTED TOFU WITH VEGETABLE STIR FRY

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

    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

    prepare garnish of either

: green ONIONS/CHIVES/CILANTRO–or mixed–set aside

    chop vegetables and set aside:</ul>

      KING OYSTER MUSHROOMS (or other)
      EGGPLANT & other VEGETABLES
      (brocolli, cauliflower, peppers, gai lan, sui choy, carrots, whatever…)

        Prepare Tofu Nuggets

      :
      Dry& Cut FIRM TOFU (sometimes I use previously frozed & squeezed tofu, this has a great texture)

        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…)

        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

      see SUN LOTUS YOGA SANCTUARY FACEBOOK PAGE for more photos…https://www.facebook.com/SunLotusYogaSanctuary

Asian Vegetarian Dumplings & Dip sauce

Dumpling satsang

We call this dumpling-satsang–spending the evening with young yogis, Sarah, Mandy & Jody making dumplings, listening to chant and chatting!

DUMPLINGS: (for more photos see our facebook link–soon…)

Buy pre-made dumpling wrappers at Asian food store made with flour, water, egg and little else.(not wonton wrappers)

Make a slaw of shredded cabbage, broccoli slaw, carrots, and a substantial amount of finely chopped green onions & substantial amount of chopped cilantro into a big bowl.

In frying pan simmer in order:
finely chopped/minced ginger and garlic in grapeseed or peanut oil; after 3-4 minutes
add finely diced mushroom (king oyster, crimini, whatever…) after they cook down 4-6 minutes
add combination of any: finely diced (or shredded) -tofu, -red peppers, -sweet peas or frozen peas; when softened ,
add cabbage slaw mix, after it wilts add, salt & pepper—-stir until wilted and remove from heat

fill dumplings by holding wrapper, smoothing water on half the lip, placing a large tablespoon of filling in center and pinching together the dry lip to the moist one, lay out finished ones on cutting board, place cutting board in freezer for a couple of hours then bag up your frozen dumplings for the future.

Cook from frozen by simmering gently in small amount of cooking oil (grapeseed or peanut) till both sides are crispy.

Serve with DIP SAUCE, combine to your liking:

balsamic vinegar, chili oil, sweet thai chili sauce & soya sauce (getting a nice balance of a sweet & sour, spicy, salty taste)

Serve with side of sliced avocados on top of brown basmati, drizzled with the same dip sauce and sprinkled with multi-colored sesame seeds (white, toasted, black)