Wednesday, November 20, 2013

Hot-and-Sour Tofu Stir-Fry

The scent of a dish as it cooks provides a strong clue to its future success or failure. We salivated over the aromas as this Hot-and-Sour Tofu cooked, but eating it was even better! Do not use standard, thin hot sauces such as Louisiana or Frank’s or Tabasco in this dish. Where the recipe calls for “Asian hot sauce,” I used Chinese Sriracha sauce. Some like it hot: If you’re among them, you’ll love this vegetarian main course! 

Hot-and-Sour Tofu Stir-Fry:

Basmati rice, as required
3 tbsp. canola oil
1 large leek, white part only, cut into 1-in. slices
2 cloves garlic, thinly sliced
1 tbsp. minced fresh ginger
One 12-oz. (350 g) pkg. firm tofu, drained and cut into 1-in. dice
1 tsp. Asian hot sauce
3 tbsp. soy sauce
2 tbsp. balsamic vinegar
3 green onions, slivered or chopped fine, as garnish

Wash and drain basmati rice several times, until water runs clear. Consult the Index for How to Cook Rice, with specific attention to the section headed How to Cook Long-Grain White Rice. As rice cooks, prepare ingredients as noted above. Combine Asian hot sauce, soy and vinegar in small bowl, stirring well. When rice has nearly finished cooking, heat oil in deep skillet or wok over high heat. 

Add leek, garlic, and ginger. Stir-fry 30 sec., or until garlic begins to brown very slightly. Add tofu, stir-frying 4 min. as you constantly turn and flip ingredients. Surface of tofu should be pleasantly browned. Add combined hot sauce, soy, and vinegar. Briefly bring to boil. Immediately reduce heat to simmer, covered, 3 min. Serve over or with rice, sprinkling with green onions. Serves 4.

Note: This marinade is not a “sauce.” I enjoy unadorned rice; if you don’t, you may want to add a little butter to it in the pot or at the table. 

Start rice cooking before beginning stir-fry.

This large, fresh, organic leek had an amazing flavor!

Dice tofu. 

Chop or sliver green onions.

Combine Asian hot sauce, soy sauce, and balsamic vinegar.

Have ingredients prepared and assembled before starting.

Stir-fry leek, garlic, ginger, tofu. Season with soy mixture.

Serve over basmati rice.

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