Chinese Entree
Source:
Prep Time:10-30 Minutes
Servings:3
(To use less oil, just shallow fry, takes longer, tofu may not be desired form i.e. soft inside, crunchy outside)
You can substitute tofu for chicken breast pieces too!
Ingredients:
| 1 | oranges (navel) |
|
| 1 | lemon |
|
| 2 | tablespoon | soy sauce |
| 1 | tablespoon | vinegar (white) |
| 2-3 | clove | garlic |
| 2-3 | sprig | scallion |
| 1-2 | tablespoon | wine (red) |
| 1 | tablespoon | fish sauce (nam pla) |
| 1 | teaspoon | pepper corns |
| 1 | package | tofu, firm |
| 1 | package | stir fry veggies |
| 2 | tablespoon | sesame seeds |
| 5 | tablespoon | corn flour |
| 5 | tablespoon | vegetable oil |
Directions:
For the Sauce
1. Squeeze juice out of orange and lemon
2. Combine orange juice, lemon juice, soy sauce, vinegar, red wine, corn flour and a little bit of water.
3. Stir on low heat.
4. Add 2-3 chopped cloves of garlic and chopped scallions.
5. Add salt to taste.
6. Stir until sauce thickens to your approval.
For the veggies.
1. On a dish, sprinkle remaining corn-flour and sesame seeds. Add salt to taste
2. Coat tofu with corn flour and sesame seeds and deep fry until golden brown. Remove and set aside. You may wrap in tissue to soak excess oil.
3. Add some more oil, sautee the stir fry veggies.
4. Add salt. After a few minutes add tofu.
5. Pour sauce on top.
6. Garnish with sesame seeds and red chilli flakes.
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