Spicy Tofu Chao
Back in my upstate lair for 24 hours, thence back on the road, running ops and preaching the gospel of cybersec. Madam BadWolf, as commanded that I produce a tofu stir fry. After a number of days on fast food, bar food, and no food, this sounds like a capital idea.
I’ll do my classic crispy tofu, some run-of-the-mill stirfry veggies, and whip up a kick arse, spicy sauce to offset the oncoming runny nose that comes from long days, late nights, poor food, and worse sleep.
StirFry or Chao is a hot fast cooking methodology, so mise en place is key. Have all your mixing mixed, chopping chopped, and everything at hand.
From Wikipedia:
Stir frying (Chinese: 炒; pinyin: chǎo) is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred or tossed in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. It is similar to sautéing in Western cooking technique.
Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while only restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities.
Stir frying and Chinese food have been recommended as both healthy and appealing for their skillful use of vegetables, meats, and fish which are moderate in their fat content and sauces which are not overly rich, provided calories are kept at a reasonable level.
Spicy Tofu Stir Fry
Equipment
- 1 Wok Or heavy skillet
Ingredients
- 1 pkg Tofu Extra Firm, pressed and cubed to 1/2"
- 2 tbsp Neutral Oil
- 1 bunch Scallions Washed, cut thinly, greens seperated
- 1 Ea Bell Pepper Small, seeded, cut to strips
- 1 ea Onion Peeled, cut to strips
- 1 rib Celery Washed, cut to strips
- 1 tbsp Corn Starch
- 1 ea carrot washed, peeled, cut to match sticks
Sauce
- 2 tbsp Gochujang Adjust to your desired heat level
- 2 tbsp Grated Ginger
- 3 tbsp Soy Sauce Low Sodium
- 3 tbsp Minced Garlic
- 1 tbsp Corn Starch
- 1 tbsp Sesame Oil Toasted is so nice
- 1 tbsp Mirin
- 1 tbsp Honey
Instructions
Sauce
- Add all to a small bowl and mix well, set aside and reserve
- Taste, adjust the seasoning, and balance the flavor.
Stir Fry
- Toss the tofu cubes in cornstarch and set aside
- In a wok or heavy skillet over medium-high heat, add 1 tbsp of oil, whence it shimmers add the onion, carrot, celery, scallion white, and bell pepper
- Stir fry until the vegetables are tender-crisp and start to take color, ~ 5 minutes
- Remove to a plate, refresh the oil with a second tbsp and bring to a shimmer
- Add the tofu and sautee until it takes color and is crisp, ~ 5 minutes
- Return the vegetables to the wok, and toss to mix
- Add the sauce and cook a minute longer until the sauce thickens, then toss to coat/glaze.
- Serve over rice, noodles, etc. Garnish with scallion green
Notes
Nutrition
Filed
under: Asian, Cultural-Misappropriation, Quick, Vegetarian
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