An excellent dish, with crusted tofu coated in rich sauce, accompanied by fresh, still just crisp veggies, equally nutritious in the first - and second - helping.
Recipe found on MyRecipes.
-1 package firm tofu
-1/4 t black pepper
-2 t corn starch, plus 1.5 t
-3 green onions
-3 cloves minced garlic
-1 t ginger
-1/4 head of cabbage
-1 c snap peas
-2 T cooking wine
-1/4 c vegetable broth
-2 T soy sauce
-1 T hoisin sauce
Compress the tofu for twenty minutes to reduce the moisture content.
While the tofu is being pressed, cut the green onions into 1-inch pieces, slice the cabbage into strips, julienne the carrots, and trim the peas. Thoroughly mix the cooking wine, broth, soy sauce, hoisin sauce and 1.5 tablespoons of corn starch, and set aside.
Dry the tofu, then cut into identical, bite-sized cubes. Toss the cubes in a bowl with the black pepper and 2 tablespoons of corn starch, until evenly coated. In a medium to high temperature wok, fry the tofu in 1-2 tablespoons oil, turning with a wooden spoon or spatula until browned on all sides. Remove and set aside.
Add the garlic and green onion to the wok, taking care not to burn them. After thirty seconds to a minute, remove and again set aside.
After adding another 1-2 tablespoons oil to the wok, add, in turn, the cabbage, carrots, and peas, frying for a few minutes after each addition, stirring frequently.
Pour in the cooking wine and stir, then return the tofu and garlic to the wok. Give the broth combination another thorough whisk, then pour, and cook until the sauce thickens.
Serve by itself or over rice or noodles.
Make the process easier by preparing the raw ingredients and sauce before heating up the wok, since you want to be working with a hot wok but don't want to leave it unattended for too long.
Although I rued not having a sweet element in the dish, the addition of orange or pineapple to the sauce for example, we considered this a very enjoyable and healthy dinner, and found ourselves going back for more.