Mongolian Tofu

Ingredients:

For the tofu:
tofu, cut into strips and patted dry
Corn flour
Thai 7 Spice mix
Vegetable oil (for deep frying)

For the sauce:
1 clove of garlic, minced
Equal amount of chopped ginger and garlic
Mirin or rice wine (or white wine)- 1/2 cup
4 Tbsp light soy sauce
2 Tbsp hoisin sauce or oyster sauce
1 tsp honey
Crushed chiles
Ground nut oil

For the rest of the dish:
2 small onions, sliced
1 green pepper, sliced
3 spring onion, sliced
Coriander, roughly chopped
Cashew nuts for garnish

Instructions:

First, lets get the messy step out of the way. In a large bowl mix the corn flour with the Thai 7 spice mix. Pat dry the Tofu and roll in the flour.

Heat the oil until hot and deep fry the Tofu until golden (be careful as it tends to splash if there’s too much moisture in the tofu). Drain and set aside.

Next make your sauce. Heat a little oil in your wok, add the garlic and ginger and fry for 30 seconds.

Then add your Mirin or wine, allow to cook for a minute to burn off any alcohol. Then add the rest of your sauce ingredients.

Allow to mix until thick. There is no right or wrong way to make this sauce. Simply change the mixture of salty (soy sauce), hot (chilly) and sweet (hoi sin and honey) until you have a sauce that you like. Some like it hot and salty, others like it sweet. I like it somewhere in the middle.

Pour out the sauce into a small bowl for later.

Next fry your vegetables. Add a little more oil in the same wok, add your onion and green peppers and fry on a high heat until caramelized. I normally add occasional spoons of the sauce mixture to help this along.

Once the vegetables are cooked, add the fried tofu sticks and allow them to warm through. Throw in the spring onions.

Then pour the sauce over the whole mixture in the wok, allow to bubble and blow your mind away with the aroma.

Garnish with coriander and toasted cashew nuts. Serve with your choice of rice. We prefer Thai Jasmine Rice.

From mongoliankitchen.com