Green Pepper Ham And Tofu Skin With Sesame Vinegar Recipes

SALT AND PEPPER TOFU

Steps:

• To make the seasoning, combine the salt, sugar, white pepper, five-spice powder and ground ginger in a small bowl, and stir to combine. Set aside.
• Place the drained tofu onto a clean kitchen towel and pat dry. Cut the tofu into ¾-inch cubes.
• Scatter ¼ cup of the cornstarch onto a large plate or sheet pan. Carefully place the tofu cubes onto the cornstarch, then scatter the remaining cornstarch on top of the tofu. Using clean hands, gently dab each side of the tofu into the cornstarch until it is coated on all sides.
• Line a large plate with a paper towel or a clean kitchen towel.
• Heat a large (12-inch) nonstick or well seasoned cast-iron skillet on medium-high. Add 3 tablespoons of neutral oil and heat until the oil shimmers. Making sure the tofu pieces are not touching each other (you may need to work in batches), add the coated tofu to the skillet and cook for 2 to 3 minutes on each side until the tofu is golden and crispy. Remove and place on the paper or kitchen towel to absorb excess oil. Continue with remaining tofu, adding more oil as needed.
• The empty skillet should still have a small amount of oil, but if it doesn't, add 1 tablespoon more of oil. With the skillet over medium heat, add the scallions and pepper and stir-fry for 30 to 60 seconds until softened and fragrant. Remove with a slotted spoon and drain on the same paper or kitchen towel.
• Transfer the tofu to a plate and sprinkle with about half of the salt and pepper seasoning. Top with scallions and pepper. Serve with rice and the remaining salt and pepper seasoning.

BRAISED TOFU SKIN

Steps:

• Soak the tofu sticks in water for 2 hours; drain. Cut into 1-inch pieces.
• Heat the peanut oil over medium-high heat and saute the garlic then bok choy until tender. Add the mushrooms and saute until hot. Toss in cashews.
• In a small bowl, stir together the bean paste, broth, sugar, cornstarch and sesame oil. Pour into the skillet and cook, stirring, until sauce boils and thickens.
• Serve over rice, rice noodles, chow mein noodles, or wrapped in rice paper sheets like a burrito.

GREEN PEPPER, HAM, AND TOFU SKIN WITH SESAME VINEGAR

Steps:

• For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat).
• Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste.
• Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside.
• For Vegetables:.
• Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size.
• Using a moderately high heat, heat a frying pan and add oil and sesame oil.
• Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium.
• Saute for 5-6 minutes, stirring frequently.
• Add 1 T soy sauce and continue to saute for additional minute.
• Remove from heat and combine with sesame sauce and serve either warm or at room temperature.