Spicy and Tangy Tofu Stir Fry

Hello friends!

I failed yet again at my promise to self to keep up with the blog. Too many roadblocks along the way, but I will at least try to post a new recipe whenever I can.

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So, couple of weeks ago, I tried this truly delicious bean curd stir fry with plenty of veggies coated in a delectable sweet-spicy-tangy sauce. That dish used fried bean curds that were kind of squishy and strangely airy. While I enjoyed every bite, I did feel a little overwhelmed with the amount of sliced onions in it. As I was silently chewing every bite, I tried to make a mental note, no, no, more like a package of memory filled with the taste, smell and texture of each bite. Why you ask? Well, I do that quite often, at least as often as I try a bite of a new dish somewhere that I would like to recreate with my own little twist.

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Today would have been the perfect day to succumb to the comfort of eating that dish for lunch. Alas, we were hit with the biggest snowstorm of the season and the family was home-bound. Even though I had already prepared meals ready to be warmed for lunch, something in me kept nudging me to open the refrigerator and take out the ingredients to whip up some spicy and tangy tofu stir fry.

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Little bit of this, little bit of that and before I knew it, a super satisfying, flavor-rich tofu dish was born!

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Spicy and Tangy Tofu Stir Fry

  • Servings: 4-6
  • Time: 30 min
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Ingredients
1 Pkg extra-firm tofu
3 tablespoon cornstarch
1 tablespoon Thai red curry paste
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
3 tablespoons finely chopped garlic, divided
3 green onions, green part finely sliced and divided
¼ cup oil
4 oz sliced white or baby bella mushrooms
3 cups broccoli florets
½ cup sliced red onion
Few dried red chillis
Sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Sriracha sauce
1 tablespoon cornstarch

Preparation:
1. Cut tofu into bite size pieces. Toss with cornstarch.
2. Mix the curry paste, soy sauce, rice wine vinegar and garlic. Coat tofu cubes in the sauce and set aside for 10 minutes.
3. While tofu is marinating, prepare the vegetables.
4. Mix the ingredients for the sauce and set aside.
5. Heat a large wok or frying pan over medium high heat and add oil.
6. Fry the tofu cubes till golden brown and let drain on paper towel.
7. When all the tofu is fried, drain excess oil, leaving about a tablespoon in the pan.
8. Saute the reserved garlic, red chilli and onion.
9. Add the mushrooms and broccoli and flash cook for another 3 minutes or so.
10. Toss in the fried tofu pieces and top with the reserved sauce.
11. Stir and continue to cook till the sauce thickens and coats the vegetables and tofu.
Serve the stir fry with steamed rice or over cooked rice noodles.

Oven-“Fried” Asian Orange Chicken

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It started with sweet and sour chicken – “it” as in my kids’ introduction to Chinese food! Few years have passed since then and now their all-time favorite dish to order at a Chinese restaurant is orange chicken – crispy fried morsels of bite size chicken pieces that are lightly coated in an orange and soy infused glaze. If you are lucky to have had the opportunity to bite into one of these perfectly prepared chicken pieces, you can easily see why this dish is so popular with kids and adults alike.

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Having said that, not all orange chicken dishes are created equal. Actually not even close! I have had many an encounter with tiny crumbs of chicken clinging to their dear reputation in mounds of soggy breading/batter. There have been instances of good balance between meat and batter, but the meat could have seen better days. And there have been instances when both meat and batter were just right, except for the overload of barely wet dried orange rinds with overly sweet concoction of what is supposed to be a delicious orange sauce.

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Hmph! So, having had one of those episodes recently, I figured why not make a version at home that will hopefully not only taste better, but better for you as well. Chicken breast, oven “fried” rather than deep fried, just a touch of brown sugar rather than corn syrup or other concoctions??!! Yep, you got it!

So, armed with all-white chicken meat, fresh oranges (for both the zest and the juice) and panko bread crumbs, I braved myself to trust my senses of taste and smell and recreate a dish that is enjoyed by my family, especially my kids.

20140506_191229  This dish surpassed all my expectations, especially when it came to the texture of the cooked chicken and the perfectly balanced sweet-sour-spicy nature of the sauce/glaze. Panko coating left the chicken pieces crispy and held out quite strong even with the glaze on top. I deep fried a small batch of chicken coated in egg and cornstarch but my kids preferred the oven “fried” version with panko because of its texture and taste! I couldn’t be happier! 🙂

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So, here is a disclaimer…I have not traveled to the Hunan province of China to really know what this dish is supposed to taste like. So, this is purely based on my experience enjoying crispy battered chicken coated in a citrusy/orange soy glaze. 🙂 Enjoy at your own will!