March 29, 2024

At Home with GCH: Chinese Tofu Stir-Fry

Tofu Stir Fry Plate

 

I call it “reverse-engineering” – when you eat something you really like at a restaurant, and then go home and figure out how to make it from scratch.  Have you ever done that?  It can be quite a challenge, especially if it’s a dish from a cuisine you are not all that familiar with.  But sometimes it’s good to challenge yourself, save some money, and make something healthy for your family that doesn’t need a trip to the strip mall!

Case in point:  There is a chain of Chinese take-out restaurants with locations all across the country.  I won’t name names, so let’s call it “Black-and-White Animal Express.”  They make a fantastic stir fry with tofu, Chinese eggplant, and onions.  I love it, and I figured I could recreate it at home.  I think I got pretty close!  The only ingredient that you may not have at home is Hoisin sauce, but I bet it’s in your grocery store’s “ethnic” aisle.  It’s sweet and a little spicy and is a great sauce with just about any vegetable and meat combo stir fry—chicken and broccoli, beef and snow peas, you name it.  If you can’t find it, you can try Plum sauce – it’s a little sweeter, and you may want to add a splash of hot sauce to it to offset the sweetness.  If you can’t find Chinese eggplants—they’re the long skinny kind—you can use a regular eggplant, or just substitute a different vegetable altogether.  I had planned on adding 8 ounces of mushrooms to this recipe; and then realized I’d used them the day before.  There’s always next time!

If you are looking for a Meatless Monday meal, or are craving Chinese take-out, why not give this a try at home?  Serve over rice and crack open a fortune cookie!

Tofu Stir Fry Pan

Before the sauce is added – I love the colors!

Chinese Tofu Stir-Fry

Ingredients:

  • 1 package firm or extra firm tofu
  • vegetable oil
  • 2 cloves garlic
  • 1 Chinese eggplant
  • 1 small onion
  • 1 red bell pepper
  • 1 zucchini
  • 1 tablespoon Hoisin sauce, or more to taste

Directions:

  1. Open the tofu, drain water, and place the tofu on a small plate.  Place another plate on top and gently squeeze out the water.  Leave the plate on top while you cut up the veggies.  Slice all the vegetables into bite-sized pieces: 2-inch strips for the eggplant, thin slices for the onion and pepper, and either strips or coins for the zucchini.  Mince the garlic.  When the vegetables are sliced, squeeze the tofu again, and then cut—first in half, then into squares, and then into smaller rectangles; they should end up around the same size as the eggplant.
  2. Heat 2 tablespoons of vegetable oil in a large non-stick pot.  Cook the tofu for five minutes until it’s golden, then flip and cook the other side.  When cooked and a little crispy on both sides, remove to a bowl.
  3. Add the rest of the vegetables to the pot, adding a little more oil if necessary to keep everything from sticking.  Sauté for five to eight minutes over medium heat, stirring occasionally.  When the onion is translucent, and the eggplant is soft and taking on a little color, add the tofu back to the pan.  Cook for another 2 or 3 minutes.
  4. Turn off the heat and stir in the sauce.  You want everything coated in sauce, but not smothered!

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!



If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

GCH: What’s on Your Plate? Dubu Buchim (Pan-Fried Tofu, Korean-style)

Okay ladies, are you ready to step outside the box?  Time to put on your Big Girl shoes, be brave, and try something new!  This is a recipe called Dubu Buchim (pronounced “Dooboo Boocheem”), which means pan-fried tofu in Korean.  It’s easy, it’s tasty, and it’s a perfect way to get your first taste of homemade Korean food.

If you read my previous post about stocking an International pantry, you may have already purchased a tub of gochujang.  That’s the red pepper paste used frequently in Korean cooking.  It’s hot, fruity, spicy, and complex.  You’ll need it for the sauce.  A little goes a long way if you are new to spicy foods, so when you make the sauce, start with only a teaspoon of gochujang.  Taste it and see if it needs more heat – you may like it so much you’ll want to add a lot more!

One of my favorite things about Korean dining is that, unlike a typical American meal of meat, vegetable and starch, Korean meals  have many components.  Steamed rice is always served, as is some kind of kimchee.  Then there is the protein – either meat, tofu, or fish.  And my favorite part is the banchan.  Banchan means simply “little dishes”, and these are small portions of vegetables and other side dishes meant to be shared: some pickled vegetables, some steamed, some in different sauces, little salads, kim (seaweed), noodles – the possibilities are endless!  Also, a soup is usually served, something light and brothy.  So instead of eating large portions of three things, you get to eat small portions of a dozen different things!

When you make this at home, don’t worry about making twelve different banchan.  Make some steamed rice, open that jar of kimchee you were brave enough to buy (and now try!), and serve with a spinach salad or steamed broccoli.  You’ll be so proud of yourself for trying something new, and may even find a new favorite cuisine!

Dubu Buchim

Ingredients:

  • 1 block firm or extra-firm tofu
  • 2 teaspoons sesame oil
  • kosher or sea salt for sprinkling
  • 1 heaping teaspoon gochujang
  • 2 tablespoons sesame oil
  • 1 clove garlic, finely minced
  • 2 green onions, minced
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar

Directions:

  1. Drain the tofu, then squeeze it in between two plates to get out even more water.  Press firmly, but don’t crush the tofu.  Cut the tofu in half lengthwise, and then slice each half into eight equal squares so you have sixteen total.  In a large pan, heat 2 teaspoons of sesame oil and cook the tofu until golden-brown and crusty, about 7 minutes.  Flip and cook the other side until golden, about 5 minutes more.  You’ll probably need to do it in two batches.  Remove from heat to a plate lined with paper towels and sprinkle the tofu with salt.  You can be generous with the salt, since the tofu is very mild-tasting.
  2. While the tofu is cooking, make the sauce.  Simply mix the gochujang, oil, garlic, onions, sesame seeds, soy sauce, and sugar together.  The gochujang is kind of stiff, so you are really going to use some muscle to stir this stuff together.  You can do this next to the stove, since the gochujang gets a little smoother when it’s warm.  Now taste it – it should be balanced – not too spicy, not too salty.  You can add more oil or sugar if it’s too spicy.  To serve, spoon the sauce over the tofu.

Explore, experiment, enjoy! — Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!