Tofu is one of the items that we probably make on a weekly basis. One night when I wasn’t cooking, Tommy created this recipe by mixing different sauces and spices. It was DELICIOUS!! The sauce is not as strong as the usual sweet and sour dish, but is light enough to make you want to eat one after another. Every bite comes with the prefect amount of dressing, such that enough flavor is absorbed by the bean curd, but no extra sauce is left. Be careful – they might fill you up even before the main entrée.
- 1 pack of fried bean curd/fried tofu
- 2 tablespoons white vinegar
- 1 tablespoon oyster sauce or vegetarian oyster sauce
- 1 tablespoon maple syrup
- 1 tablespoon Hoisin sauce
- 1 teaspoon Worcestershire sauce
- 1 tablespoon grated ginger
- 2-3 cloves garlic, pressed or finely chopped
- 1 tablespoon chopped cilantro or green onions
- 1 tablespoon sesame oil
- Slice bean curds in half.
- Heat oil in a skillet over high heat. Add the bean curd, pan fry for 1 minute, then lower the heat. Cook over low heat on each side for 1-2 minutes or until golden brown. Remove from skillet.
- In a bowl, prepare the sauce by mixing all ingredients above.
- In a saucepan, cook the sauce for about 1-2 minutes (mainly to make sure that the garlic is cooked through). Add about 2 tablespoons of water, or an appropriate amount so that the amount of sauce is enough to just cover bean curd without any excess sauce. Lastly, stir in bean curd with the sauce and coat evenly.