Sunday, May 16, 2010

Tip of the Day May 15

Crispy Tofu Stir-fry makes for a messy (but fun!) meal prep. Audrey had a blast coating the tofu and getting egg all over her fingers. She also enjoyed saying panko. That said, this was a meal with a long prep time. In a house with a teething baby and a curious toddler (why mommy?) long prep means it gets filed under /dev/null. It tasted great but wasn't worth the time. And fyi, this is posting in the middle of the night because mommy had to go to the office right after dinner and is just now getting home.
For the Tofu
  • 1 (14-oz) package extra firm tofu
  • 2 tbsp soy sauce
  • 1 tsp fresh lime juice
  • 1 tsp sugar
  • 3/4 cup cornstarch
  • 2 eggs, lightly beaten
  • 1 1/2 cups panko
  • 1/3 cup canola oil
For the sauce
  • 1/2 cup chicken broth
  • 1 1/4 tsp cornstarch
  • 2 tbsp oyster sauce
  • 1 tsp sugar
  • 3/4 tsp toasted sesame oil
For the stir-fry
  • 1 tbsp canola oil
  • 1 small bunch scallions (keep white and green sections separate)
  • 2 tsp minced fresh ginger
  • 4 cups cut up vegetables to stir-fry
  • 2 tsp minced fresh garlic
  • 2 tsp toasted sesame seeds
  • rice (optional)
Drain the tofu, then press if with paper towels to remove excess water. Cut the tofu into 3/4 inch cubes. In an 8-inch baking dish, combine the soy sauce, lime juice, and sugar. Add the tofu cubes and turn them to coat all sides. Set the cubes aside to marinate for 30 minutes, turning the once halfway through. For dredging, make an assembly line of three small dishes: the first containing the cornstarch; the second, the egg; and the third, the panko. Toss each tofu cube lightly in each dish, in the order given. Set the cubes aside on a plate until all are covered. Line a baking sheet with  paper towels and heat oven to 200°F. Heat a 10 - 12 inch nonstick skillet over medium heat. Add the oil, then the tofu cubes to the pan. Fry them on one side until golden and crisp, then continue cooking until all sides are golden, using tongs to turn them, about 6 minutes total. Transfer the cubes to the paper towel-lined baking sheet and place it in the oven to keep the tofu warm.
In a small bowl, whisk together the sauce ingredients. Set it aside. Heat a large skillet over high heat. Add the oil, then the scallion whites and ginger. Stir-fry until they're just fragrant, about 30 seconds. Add the vegetables and stir-fry until they're crisp-tender, about 3-4 minutes. Add the garlic, then the scallion greens and the sauce, stir-frying the mixture until it's bubbling, about 1 to 2 minutes. When the stir-fry is prepared, top each serving with about 12 tofu cubes and a sprinkling of sesame seeds. Add a helping of rice, if you like.

Audrey's Tasks:
  1. Help cut the vegetables (momma helped her practice)
  2. Put the tofu in the marinate
  3. Crack the eggs
  4. Dredge the tofu
Mom's Tasks:
  1. Gather ingredients
  2. Cut tofu
  3. Help Audrey cut vegetables (we are learning knife skills with her Curious Chef knives)
  4. Fry the tofu
  5. Stir-fry veggies
It was good. I put aside the leftovers for yummy lunch tomorrow. For those families with older children and more time to cook, this may be a great dish for you. It sure tastes good.

No comments:

Post a Comment

Audrey wants to hear from you!