Chinese Bourbon Tofu Recipes

CHINESE MABO TOFU

Steps:

• Mix cornstarch and water in a small bowl; set aside.
• Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
• Heat the vegetable oil over medium-high heat in a large skillet or wok. Cook the garlic and ginger root in the oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with the soy sauce, hot bean sauce, and sugar; stir to combine.
• Stir in the cooked pork and green onion. Sprinkle with the cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir the sesame oil into the thickened mabo tofu.

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!

CHINESE BOURBON TOFU

Steps:

• Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
• Cut tofu into bite-sized pieces. Combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce in a small bowl. Pour half of the mixture over the tofu and reserve the other half for later. Marinade tofu for at least 30 minutes.
• Drain any excess marinade from tofu (into your reserve marinade for later). Coat tofu pieces in flour. Heat oil over medium heat in a large frying pan and fry tofu until golden brown on all sides. (Add more oil as needed, but cook it all out before proceeding).
• Add reserved marinade to pan, bring to a boil, then lower heat and simmer for 20 minutes. Serve over rice.

GAILAN (CHINESE BROCCOLI) WITH TOFU

Steps:

• Place tofu slices between layers of paper towels. Place a baking sheet over the tofu. Set a 3- to 5-pound weight on top (a container filled with water works well). Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Combine oyster sauce, soy sauce, sugar salt, and red pepper flakes in a bowl. Whisk sauce until sugar is completely dissolved.
• Whisk 2 tablespoons water with cornstarch in a separate bowl to make a slurry.
• Heat peanut oil in a large wok over medium-high heat. Cook and stir ginger and garlic until fragrant, about 2 minutes. Add gailan; toss to evenly distribute ginger and garlic. Add water and cover; steam for about 2 minutes. Stir in the sauce, tossing quickly to coat. Reduce heat to medium; cook for 1 minute.
• Stir the slurry briefly; add to the gailan. Cook and stir until sauce is thickened, 2 to 3 minutes. Garnish with sesame oil.

CHINESE BOURBON CHICKEN

Steps:

• Trim the fat from the chicken, cut into 1 inch pieces.
• In a large, non-porous container, mix together the soy sauce, the sweet soy sauce, the sugar, the bourbon, the ginger, and the garlic.
• Add the chicken, toss to coat evenly.
• Cover tightly and refrigerate over night.
• Remove the chicken from the marinade, do not discard the marinade, it will be used later.
• Heat the oil in a large saute pan or wok. Make sure the pan is nice and hot before continuing. A sure fire way of ruining a stir-fry is starting cooking in a less-than-blazing-hot pan.
• Add the chicken to the pan, cook until the liquid has evaporated and the chicken is nicely browned.
• While the chicken is cooking, mix the cornstarch with a little water, add the slurry (a mixture of cornstarch and water) to the marinating liquid.
• Keeping the heat on high, add the marinade to the pan and cook until it thickens.
• Remove from heat, serve over rice, garnished with roughly chopped cilantro.