What you’ll need:
- An assortment of asian greens like bok choi and some other greens
- An assortment of fancy mushrooms. Obviously if you can’t access or don’t want to splash out on shitake and king oyster mushrooms like I did, I’m sure regular mushrooms will suffice. But go ahead, live a little!
- Some chopped green scallions
- One brick of firm tofu
- Corn flower
- Sesame oil
- Salt and pepper
- Rice (but you could probably serve this with noodles and it would be just as yummy)
For the sauce:
- One red chilli
- A thumb of ginger
- 1/4 cup of vegetable oil
- Rice vinegar and/or lime juice
- 1/4 cup of soya sauce (maybe more)
- 3 tablespoons of honey
- 2 tablespoons of peanut butter
- A sprinkle of cornflower
What to do:
First prepare the sauce. I started by simmering some finely chopped ginger and the red chilli in the vegetable oil I let it simmer for about 10 minutes. Then I strained out the chilli and ginger so I was left with a spicy ginger oil.
Then, add the soya sauce, a splash of rice vinegar and a squeeze of lime juice. Warm the mixture up on a very low setting and stir in the peanut butter and honey and a bit of cornflower to help thicken the sauce. You want a runny and slightly thick sauce. Something ideal for drizzling. Taste it and add a little bit more of this or that depending on how you prefer it to taste.
Then get your brick of tofu and use paper towel to squeeze out as much moisture as possible. Cut the tofu into little bite-sized cubes and toss the cubes in a couple tablespoons of cornflower. Make sure all the tofu pieces are fully coated.
Then prepare your veggies by chopping the greens into large chunks and slice the mushrooms thinly (I like them crispy).
Now you want to do all the next steps just before you’re ready to serve.
First sautee the veggies in sesame oil, seasoning with salt and pepper. Do the greens and mushrooms separately.
Then combine the veggies in one pan and set aside. In a clean frying pan heat up some vegetable oil and throw in your tofu cubes. You might need to do two batches. Turn the cubes often to ensure that all sides get golden brown. The cornflower locks in the moisture and creates a crispy coating for the tofu.
Remove from the oil and drain on some paper towel. Once the towel has soaked up most of the oil, put the tofu in a bowl and drizzle on 2-3 tablespoons of your sauce. Toss very well so that the tofu is fully coated in this sticky sauce.
I mean how gorgeous does that look????
Warm up the veggies again and drizzle with some sauce as well. Not too much!
Serve over a bowl of rice and top with the chopped scallions. Pour the remaining sauce into a bowl so that you can add as much or as little as you like. Garnish with some fresh lime juice and INDULGE!