INGREDIENTS :
- 4 blocks tofu
- 3-5 tbsp Cornstarch
- oil for frying and sauteing
- 3 cloves Garlic, minced
- 1/2 cup bean sprouts
- 1/2 cup chinese cabbage, or ordinary cabbage, chopped
- 1 tsp chopped shallots
- 1 tsp chopped onion leeks
- 2 tsp ginger, minced
- 1/4 cup light soy sauce
- sugar (sweetneess depends on you)
- salt (optional)
PROCEDURE :
- Saute garlic, leeks, and shallots with cabbage and bean sprouts for 3-5 minutes. Season with salt and pepper, then set aside. (If you have Chinese or Korean style stir fried vegetables available, you may skip this method)
- Coat all sides of tofu in cornstarch then shake off the excess. Heat oil then deep fry the tofu for 6-8 minutes. Drain and put them in a piece of paper towel to remove the excess oil. Cut the tofu in half crosswise. Slit the soft unfried part of the tofu and stuff with the stir fried vegetables.
- To make the soy ginger dressing, mix the minced ginger, sesame oil and soy sauce. Season with sugar to taste.
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