I was not a big fan of tofu, until I developed this recipe. It is delicious and you won’t miss meat one bit. Plus, you can feel so superior to all carnivores when you serve this for dinner...
The most important ingredient in this is the chilli sauce-- make sure it is one you like the taste of, as it is the base for the sauce.
This recipe serves 2 adults, but can easily be doubled or tripled.
1 packet firm tofu, drained and cut into cubes
1 two inch piece fresh ginger, peeled and minced
5 cloves garlic, minced or pressed
Several sprinklings of Chinese Five Spice
1 tablespoon veg oil
1 teaspoon sesame oil
1-2 tablespoon corn starch
A mess of fresh, crunchy veg, like: Carrots (julienned), mange tout/snow peas (julienned), celery (sliced), pak choi, baby corn (chopped), red bell peppers (slices)
Jarred Oyster Sauce, or hoisin for vegan
Jarred WaggaMama Chilli Stir-Fry Sauce, or really good quality Asian chilli sauce
Green onions, sliced
1) Dry the tofu cubes well with kitchen towel then toss with Chinese 5 Spice, ginger and garlic. Set aside until ready to stir fry.
2) Heat oils in the wok. Toss the tofu with corn starch and place immediately into the scortching-hot wok. Stir-fry for a few moments, then add in the veg. Stir fry until just al dente, then add in a dollop of oyster sauce and several dollops of chilli sauce. Taste, adjust seasoning with soy if needed. Remove from the wok and top with sliced green onion.