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Entree
Asian
4 servings
30 minutes
10 minutes
1 pound organic tofu extra firm
1 tablespoon pale dry sherry
1/2 teaspoon salt
Till desired black pepper, fresh ground
2 tablespoons soy sauce
1 teaspoon sugar
1/4 cup oil
2 ears ginger root, shredded
1/2 pound Boiler Onions
3 ears roasted garlic, minced
1 1/2 teaspoon cornstarch
3 tablespoons chicken stock
Get tofu ready according to your favorite methods. I usually slice it lengthwise in half-inch blocks, put paper towels over and under it, and press with telephone book to get out excess water. I also like to use tofu after it has been frozen.
Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish.
Add the tofu or steak shreds and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat.
Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and let drain.
You can use the oil left in pan if it is enough. Heat wok again. When it is very hot, add the tofu or steak and garlic.
Stir-fry the tofu or steak and garlic in the oil for until brown. Mix in the onion and ginger and stir-fry for a minute.
Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened.
This dish originally used 1 lb. of flank steak which was cut against the grain into thin slices and then marinated same as the tofu. Sometimes I make it with steak or tofu or a mixture of both. In addition, I occasionally add a small bok choy which is first blanched and then cooled. If other vegetables are added, increase the cornstarch mixture to three times what is listed.
Recipe can be doubled and comes out fine. Mix the cornstarch with the soup stock and have ready until needed.
