Ingredients: |
Ingredients: 16 oz. firm or extra firm tofu cut into cubes
1 chicken breast, cut into cubes (optional if doing vegan)
Cornstarch for dredging
Peanut oil - start with 3 T. Add more as needed during the cooking process
Bok Choy
1 bunch green onions
4 cloves garlic, finely chopped
Bean sprouts
Snow peas
Freshly ground black pepper
Freshly ground salt
Can use any vegetables you like...mushrooms, broccoli, parboiled carrots
Black Pepper Sauce:
3 T. Soy Sauce
3 T. White Wine
3 T. Water
2 tsp. Chili paste
2 tsp. Brown sugar
1 tsp cracked black pepper
1 tsp. cornstarch
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Directions: |
Directions:Mix the ingredients for the Black pepper sauce in a bowl and set aside. Dredge the tofu and chicken cubes (separately) in cornstarch. Starting with 3 T. peanut oil, brown the tofu so is golden brown on all sides. Season while browning with plenty of freshly ground black pepper, and with salt. The tofu itself doesn’t have too much flavor, and so can tolerate lots of seasoning. When browned on all sides, remove and let drain on a paper towel. Add more peanut oil to the pan (as needed), and add the dredged chicken cubes, browning on all side. When the chicken pieces are almost done browning, (but not quite), add the finely chopped garlic pieces. Cook the chicken a couple of minutes more minutes. Now add all of the chopped vegetables, and stir fry with the chicken, until they are the desired doneness. Next add the black pepper sauce, and cook a few more minutes. The very last thing is to add the crispy tofu back in. If added back too early, it will lose its crispness. |
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