- 1 pkg firm tofu, drained and diced
- oil for frying
- 1 cup raw cashews
- 2 tbsp oil
- 1 green peppers, diced
- 2 green onions, cut into short sections
- 1" piece of ginger, minced
- 4 tbsp hoisin sauce
- 2 tsp Asian chili sauce
- 2 tbsp sherry
- 1/4 cup VH Szechuan sauce
- few drops of sesame oil
1. Roll diced tofu in cornstarch to coat. Fry in oil on med-hi heat until golden brown on all sides. Drain on paper towels.
2. Heat up a wok on medium heat. Add in cashews and stir quickly for 5 mins until roasted. remove from wok.
3. Turn up heat to med-hi. Add oil to wok. Stir fry green peppers, green onions for 1 min. Add tofu, hoisin sauce, chili sauce, sherry, and Szechuan sauce. Bring to bubbling.
4. Stir in cashews and sesame oil. Mix well and serve.
Note: I kept this heat down on this meal. For a more spicy version, soak 3 dried red chilies on hot water for 10 mins, de-seed and dice, and add to wok with the sauces.
The secret to fried rice is that the rice needs to be cold when it gets fried in the wok. I also use basmati rice, which never ever sticks or clumps. Not authentic, I know, but who cares if it works?
- 3 cups cooked rice, cooled
- 2 tbsp oil
- 1 red or orange pepper, diced
- 1 cup frozen corn, thawed
- 1 cup canned chickpeas
- 2 green onions, sliced
- 2 tbsp soy sauce
- 3 tbsp hoisin sauce
1. Heat oil in wok on med-hi. Add in red pepper and stir-fry for 1 min. Add in rice and stir-fry for 4 mins.
2. Add in corn, chickpeas, and green onions and stir-fry until heated through.
3. Add in soy and hoisin sauce, and adjust to you personal taste.
We will be eating leftover tomorrow, and I will post the final dish then.