Friday, December 10, 2010
It's based on a chicken stir fry dish, but firm tofu works beautifully here.
Here are the basic ingredients:
1 tbsp canola or peanut oil
7 oz firm tofu, cut into bite-sized pieces
1/2 cup sweet potato, julienned
1/2 small onion, cut into large pieces
1/2 cup yard-long beans, in bite-sized pieces (you can sub zucchini or sweet green peppers)
2 packed cups Chinese cabbage, in 1-inch pieces
2 cloves garlic, minced
2 green onions, chopped
1 1/2 tbsp Korean chile paste
1 tsp soy sauce
1/2 tsp sugar
Heat the canola oil in a wok over high heat and, when hot, add all of the ingredients up to and including garlic. This is one of those recipes that will cure cowards like myself of the fear of stir frying over high heat. If you don't turn the heat right up, the ingredients will stew, which you don't want. Keep it on high, and keep flipping until the tofu has begun to brown and the sweet potato is tender, about ten minutes.
In between flipping, mix together the Korean chile paste (no substitutions, sorry), the soy sauce, sugar, and about 1 tbsp water. Once the tofu-vegetable mix is just done, add this flavor mixture along with the green onions, stir well, and cook another 2 minutes or so. Serve immediately over hot rice.
As I say, quick and simple, but very, very good!