Ingredients: |
Ingredients: 1 14-ounce package extra-firm water-packed tofu, drained
2 cloves garlic, minced
1/2 tablespoon grated or minced fresh ginger
1 teaspoon reduced-sodium soy sauce
1 teaspoon mirin (see Notes) or dry sherry
1 teaspoon chile-garlic sauce (see Notes)
1/2 teaspoon toasted sesame oil
SAUCE
1/2 cup water or vegetable broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons mirin or sherry
2 teaspoons chile-garlic sauce
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
VEGETABLES
2 tablespoons sesame seeds
1 tablespoon peanut oil, divided
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 1/2 pounds bok choy, trimmed and very coarsely chopped
1 red bell pepper, cut into 1-inch pieces
1 bunch scallions, trimmed and cut into 1-inch pieces
1 1/2 cups snow peas, trimmed
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Directions: |
Directions:To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.
Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu. |
Personal
Notes: |
Personal
Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.
A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili- garlic sauce or paste) and keeps up to 1 year in the refrigerator.
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This recipe for SeSame-Crusted Tofo Over vegetables is from