Recipes

Sesame Asian Tofu

October 18, 2012

Una, golden doodle

*Forgot to take a photo of the tofu, you get a picture of our golden doodle Una instead. ūüôā

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 6 tablespoons soy sauce
  • 6 tablespoons rice vinegar
  • 1 tablespoon Thai chili sauce
  • 3 tablespoons honey
  • 8 ounces extra-firm tofu, cut into 1/4-inch cubes
  • 1 tablespoon sesame oil
  • 8 ounces shredded carrots
  • 1¬†green bell pepper, thinly sliced
  • 8 green onions, halved lengthwise

            Directions

1. Heat the vegetable oil in a wok over medium-high heat; cook and stir the garlic until lightly browned, about 2 minutes. Pour in the soy sauce, rice vinegar, chili sauce, and honey, stir to mix, and bring the mixture to a simmer. Reduce heat to medium-low, and let the sauce simmer for 10 minutes. Transfer the sauce to a bowl, and stir the tofu into the sauce. Set the tofu mixture aside.

2. Heat the sesame oil in clean wok or large skillet; cook and stir the carrots, green pepper, and green onions until the vegetables are bright in color and slightly wilted, about 5 minutes. Pour in the tofu with sauce; stir to combine.

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