TofuVeggie Delight

Tofu history in China – Tofu is very popular in the Orient today but tofu was first used in China over 2000 years ago. The oldest evidence of tofu production is a Chinese mural incised on a stone slab. It shows a kitchen scene that proves that soymilk and tofu were being made in China during the period A.D. 25-220. The oldest written reference to tofu appeared in also in China at about A.D. 1500, in a poem “Ode to Tofu” by Su Ping.


This is one of my favorite tofu veggie dish, and I hope you enjoy it as well.

Ingredients:

1 organic firm tofu, cut in cubes

1 red bell pepper, cut into squares

1 head of broccolli, slice into bite size pieces

1 bunch of bean sprouts

3 garlic cloves, smash and mince

1 large shallot, slice thinly

2 heaping scoops of black bean garlic sauce

2 teaspoons fish sauce

3 tablespoons evoo

3 cups of vegtable oil

1 cup of goya rice flour

1 stock of green onions, cut into 1 inch

1 tablespoon of palm sugar

Wok

Prep all your veggies and set aside.

In a deep pan put your oil and get it very hot for the tofu, wait for about 5 to 10 minutes – never put your food in cold oil, it needs to be boiling hot.

Once you’ve cut your tofu in cubes, take two cubes at a time and toss it into the rice flour. All finished flouring your tofu. Put all the tofu into the pot and give it a quick stir so they don’t stick together. Let that cook for about 8 minutes or till it’s nice and firm on the outside. Once that’s done remove the tofu with a strainer and set it aside.

Get your wok on high and put in the evoo, then put in the garlic and shallots and stir it up for about 1 minute and put in 1 scoop of the black bean garlic sauce, palm sugar and give that a stir for about 30 seconds.

Put in the bell peppers, broccolli, green onion, and bean sprouts and toss it into the sauce, make sure you get the sauce drenched into the vegetables very well, let that cook for about 3 minutes tossing it well, after 3 minutes push the veggies to the side of the wok and put in the other scoop of black bean sauce and fish sauce and mix it up in the wok, then toss in your cooked tofu and carefully fold the veggies with the tofu, make sure your heat is on high. Do this for about 1 minute then serve immediately 🙂

Serve this dish with white jasmine rice of course! And pair it with your favorite hot sake or cold sake.

Cheers and Happy cooking and eatting!

Ilene 

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