|Crispy Mongolian Tofu|
1 pkt of firm Tofu
3 TB cornflour
1 Tsp garlic powder
3 TB peanut oil for frying
2 TB Dark Soy sauce
1 TB Light Soy sauce
1 TB Chinese rice wine
2 Tsp Rice wine vinegar
1/2 Tsp Sesame oil
2 Tsp Brown sugar
2 cm piece of finely chopped fresh ginger
2 cloves Garlic
1/2 Tsp dried chili flakes
3 Spring onions (green and white parts separated)
1 Bok Choy chopped
(any other vegies you'd like)
1 TB peanut oil for frying
For the crispy tofu:
Combine flour, salt and garlic powder
Cube the tofu and coat with the flour mixture
Fry in the oil until crispy (not brown) and set aside on kitchen paper to drain.
Quickly fry the chili flakes until fragrant and then add the garlic, ginger and whit parts of the spring onion. Fry for a few seconds more.
Add the chopped bases of the Bok Choy and the capsicum( and any other veg that need longer cooking)
Stir fry for 2 minutes or so.
Add green parts of the spring onion and bok choy leaves
Stir fry until cooked.
Add the combined sauce ingredients
Stir through the vegetable mix until all the vegies are coated (if the sauce is too thin, add 1 Tsp cornflour dissolved in a little water)
Just before serving, add the crispy tofu and stir to coat.
Serve with rice.