This is one of the dishes that I really enjoyed on our trip to Vermont!
Mongolian Stir-Fry
1 block extra firm tofu, pressed and cubed
2 tablespoons cornstarch
2 teaspoons sesame oil (or olive oil)
1/2 teaspoon fresh ginger, grated
1 clove garlic, minced
1/2 cup low sodium soy sauce
2 tablespoons rice wine vinegar
1/3 cup brown sugar
1 scallion chopped (for garnish)
fresh lime juice
2 tablespoons cornstarch
2 teaspoons sesame oil (or olive oil)
1/2 teaspoon fresh ginger, grated
1 clove garlic, minced
1/2 cup low sodium soy sauce
2 tablespoons rice wine vinegar
1/3 cup brown sugar
1 scallion chopped (for garnish)
fresh lime juice
Heat oil in a skillet over medium-high heat. Add the cornstarch to the tofu in a small bowl and toss to coat.
Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.
Add the tofu to the skillet and cook until browned on all sides, about 6 minutes.
While the tofu is cooking, combine the ginger, garlic, soy sauce, vinegar, 1/2 cup water and brown sugar. Mix well.
When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
When tofu has browned, add the sauce, stir, then bring to a simmer before reducing heat to low. Simmer for 5-10 minutes, until sauce has thickened and reduced.
Serve with brown rice, soba noodles, or green beans, and garnish with green onion and a squeeze of lime.
I think this Mongolian stir fry was the best because of the ingredients. Thanks for sharing it here and I hope that I can cook it perfect so that I can taste the real taste of it. I will try to add some recipe for stir fry sauce on it.
ReplyDelete