Mongolian Tofu Recipe by Raymond Selzer
Servings: 3 serving
- 8 oz firm tofu extra drained
- 2 - 3 broccoli heads chopped
- 1 can water chestnuts
- 4 celery chinese (optional)stalks
- 4 green onions whites and greens, chopped stalks
- 1 tbsp chopped garlic
- 1 tsp ginger grated
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- olive oil for frying
- 1 tsp corn starch
- 1 cup basmati cooked to desired
- Cut the tofu into 3" squares, 1/2" thick. Dry fry it in a non stick pan on medium for about 8-10 minutes per side. Move the squares occasionally to prevent too much sticking. Both sides should be nicely carmelized. Remove from pan and set aside.
- At the same time, steam your broccoli until the broccoli stems can easily be stabbed with a fork- about 15-20 minutes.
- Heat oil in a wok, add garlic and ginger and saute til fragrant. Add vegetables and stir fry til broccoli florets begin to wilt- about 3-5 minutes. Remove from wok and set aside.
- Mix together cornstarch, sugar, water and soy sauce. Whisk til sugar and corn starch are disolved. Add sauce to wok and bring to a boil. Return vegetables and tofu to wok and stir fry for 5 minutes. Make sure tofu is always in the sauce so it can absorb a lot.
- Serve over rice.