Bears Paw Tofu
Adapted from Every Grain of Rice from Fuchsia Dunlop, this fried, un-battered tofu dish is perfect as either a side or combined with rice for a full meal. I'm not sure about the whole appearance of "bear paw", but the flavour is great so I'll roll with it. It's full of robust flavours of chili bean sauce, ginger and green onion. You can easily use extra firm tofu depending on your textural preference, or if you want some added flavour, use smoked tofu.
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Ingredients:
- 400 g firm plain tofu
- 4 tablespoons olive oil, divided
- 1 teaspoon sesame oil
- 2 tablespoons chili bean sauce
- 3 garlic cloves, sliced
- 2" piece of ginger, sliced
- 3 green onions, sliced on diagonal, whites and greens separated
- ¾ cup vegetable stock
- ½ teaspoon granulated sugar
- 1 teaspoon soy sauce
- 1 teaspoon shoaxing wine
- ½ teaspoon corn starch mixed with 2 teaspoons cold water and 1 teaspoon miso paste
- toasted sesame seeds
Instructions:
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