Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

This recipe from the Wine Country Cooking School in Niagara-on-the Lake is available on the www.soyforlife.ca website. It marries cubes or slices of firm tofu with ginger, garlic and green onions, all cooked with a wonderfully intense sauce. Serve with rice or noodles.


 Saucy Tofu with Chinese Five Spice, Ginger and Hoisin

1 package firm or extra firm tofu

1–2 Tbsp (15-30 mL) vegetable oil

3 green onions, white part only diagonally sliced into ½ -inch pieces (thinly slice greens; reserve for garnish)

3 cloves garlic, minced

1 Tbsp (15 mL) minced fresh ginger

2 tsp (10 mL) Chinese five-spice powder

1 cup (250 mL) vegetable stock

1/2 cup (125 mL) rice vinegar

3 Tbsp (45 mL) Hoisin sauce

1/2 tsp (2 mL) grated orange zest

Drain tofu; pat dry and cut into 1/2-inch (1 cm) cubes. In medium sauté pan, heat oil over medium heat. Add tofu, sliced green onion whites, minced garlic, minced ginger and five-spice powder. Cook, stirring, for 3 to 4 minutes.

Add vegetable stock, rice vinegar and Hoisin sauce. Cover and cook for about 5 minutes. Remove lid, stir in grated orange zest. Increase heat to medium and cook, stirring, until mixture bubbles vigorously. Continue cooking, uncovered, another 4 – 5 minutes basting tofu with sauce. Add reserved sliced green onions. Stir to mix and cook another minute. Makes 3 to 4 servings.

Szechuan Wok-fried Chicken

Following recipe from:http://rasamalaysia.com/chinese-recipe-szechuan-wok-fried/

Szechuan Wok-fried Chicken Recipe

  Ingredients:

• 1 boneless and skinless chicken breast (cut into cubes)
• 12 dried red chilies
• 1 tablespoon of Szechuan peppercorn
• 5 slices of peeled ginger
• 5 slices of garlic
• 1 stalk of scallion (julienned for garnishing)
• 1 sprig of coriander (for garnishing)
• 1 fresh red chili (julienned for garnishing)
• 3 tablespoons of soy sauce
• 1 tablespoon of Chinese cooking wine (rice wine or Shaoxing wine preferred)
• Salt to taste

Method:
Cut the chicken breast into cubes and dip them into batter and deep fry to golden brown. Set aside. In a wok, heat up some oil until smoke comes out. Add in the sliced ginger, garlic, and stir fry until they turn light brown. Add in the dried chilies, Szechuan pepper and quick stir them until you smell the spicy and fragrant aroma. Add in the chicken cubes and seasoning and do a final quick stir. Serve hot and garnish with scallion, coriander, and red chili.