nwoo recipes

Ingredients

• 28 oz (2 blocks) 365 Organic extra firm tofu, cubed
• 1 tbsp neutral oil
• 10 cloves garlic, thinly sliced
• 2 medium shallots, thinly sliced
• 2 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp hoisin sauce
• 1 tbsp spicy bean sauce (doubanjiang)
• 1.5 cups vegetable stock
• 1/4 tsp ground white pepper
• 1 tsp sugar
• 1/2 tsp sesame oil
• 1 tbsp cornstarch slurried in 1 tbsp water
• 1 scallion, chopped

Method

1. 1.Heat oil in a wok over medium. Add garlic and cook 30 sec until just golden.
2. 2.Bump heat to medium-high, add shallots, and stir-fry 1-2 min until translucent.
3. 3.Stir in Shaoxing wine, hoisin, and doubanjiang; cook 30 sec to bloom.
4. 4.Pour in stock, white pepper, sugar, and sesame oil. Bring to a simmer.
5. 5.Stir in the cornstarch slurry; simmer 30 sec until the sauce thickens.
6. 6.Gently add tofu cubes. Simmer 1-2 min, spooning sauce over them so they stay intact.
7. 7.Finish with chopped scallion and serve over rice.