Mongolian Tofu Stir Fry.
June 9th, 2012
This is one of my favourite Chinese restaurant stir fries. The sauce keeps well in the fridge if you want to make extra for another day.
Makes enough for four to six as part of a larger chinese feast or for two as a main.
Ingredients.
Sauce
- 1/4 cup hoi sin sauce
- 1 teaspoon sweet bean paste or 1 teapoon miso
- 1 teaspoon chilli sauce
- 2 tablespoons shao hsing wine or dry sherry (or even a splash of white wine)
- Pinch five spice
- 2 teaspoons sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
Stir fry
- 1/2 inch piece of ginger
- 1 onion
- 450 grams (1 pound) firm tofu
- 1/2 cup corn flour
- Mixed vegetables - carrot, green beans etc
- Sesame seeds
Method.
Start by cutting the tofu into 1/2 inch slabs and press the water out by wrapping the tofu in paper towel and placing a weight on top – I use a bread board with a mortar and pestle on top.
Combine the sauce ingredients together in a small saucepan and simmer over a low heat for two minutes until the sauce is thickened. Set the sauce aside.
cut the onion into quarters and separate the layers. Grate the ginger. Prepare the vegetables.
Cut the tofu into 1 inch cubes and toss in the corn flour. Heat an inch of oil in a wok or frypan, then fry the tofu until it is lightly golden. Drain the tofu and set aside.
Heat a little oil in your pan and add the onion and ginger. Cook for a minute then add any hard vegetables. Cook for another minute, add any lighter vegetables and the tofu and cook for half a minute longer. Pour the sauce in and combine well.
Serve with sesame seeds on top.