Crispy tofu coated with a sweet sauce of brown sugar, hoisin, tamari and dried chilies and sauteed lightly in fresh ginger with scallions. Napa cabbage and asparagus cooked with a fragrant blend of garlic, sesame oil and red pepper flakes and garnished with toasted sesame seeds.
General Tsao's Tofu
1/2 cup organic brown sugar
3 tbl hoisin
3 tbl rice vinegar
3 tbl ketchup
2 tbl tamari or soy sauce
1/2 cup water
6 whole dried chilies, broken in half
1 lb "pop" fried tofu chunks
1/4 cup cornstarch
1/4 cup canola oil,divided
1 tbl sesame oil
4 scallions, green and white parts sliced thinly
1 tbl minced fresh ginger
3 garlic cloves, minced
Combine the first 7 ingredients in a bowl and set aside.
Coat the pre-fried tofu chunks in cornstarch.
In a large wok or saute pan, heat up 1 tbl of sesame oil and cook the scallions, ginger and garlic. Saute for 2-3 minutes until fragrant. Transfer to a plate.
In the same pan, add 1/4 cup canola and pan fry the tofu until crispy. Add the scallion mixture back in and pour in the sauce. Bring to a boil and simmer for 3-4 minutes until the sauce gets thick and glossy. Toss to coat.
Sui Choy with Asparagus
1 tbl rice wine vinegar
2 tbl tamari
1 tsp sesame oil
1 tsp minced fresh ginger
2 tbl olive oil
1/2 tsp red pepper flakes
2 garlic cloves, minced
1 head Chinese cabbage, shredded
1 bunch of asparagus, ends removed and cut into 1 inch pieces
1 tbl sesame seeds
In a small bowl, combine the vinegar, tamari, sesame oil and ginger. Set aside.
Heat up the oil in a large saute pan and saute the red pepper flakes and garlic for 1-2 minutes until toasted. Add the cabbage and cook until limp. Add the asparagus and saute 4 minutes more until tender but still crisp. Add the sauce mixture and simmer for 2-3 minutes. Garnish with sesame seeds.