Ich habe chinesisches Essen Lust so schlecht in letzter Zeit. Als ich lebte in der Bronx, Früher habe ich chinesisches Essen mehrmals pro Woche zu erhalten. Selbst als ich vegan, Ich habe eine Vielzahl von Gemüsegerichten. Wenn ich von der Arbeit nach Hause kam spät, Abendessen war einfach. I’d walk into the restaurant next to my apartment building and they knew what I wanted without asking. But now I’m living in a town that has NO Chinese restaurants. Das ist richtig, NONE! Can you imagine? Als ich lebte in der Bronx, there was a Chinese take-out, pizzaria and nail salon on every single block. I’m not kidding.
So now when I want Chinese food, Ich habe, um es mir selbst. The more I make it, the better I’m getting at it and by better, I mean the more it tastes like take-out but better. I like knowing what’s in my food and having control over which ingredients and spices go into it. For example, instead of cornstarch I use arrowroot. And no take-out place is offering me gluten-free, natriumarme Tamari.
Bisher, Die ich gemacht habe Lo Mein Gemüse, Kung Pao Tofu, Baby-Chinesischer Senfkohl und Pilz-gebratener Reis, Moo Shu Vegetables with 5-Spice Pancakes, Sweet and Sour Blumenkohl, and even a Chinese tofu scramble called Xi Hong Shi Chao “Jidan.” This time I made my own version of Sesame Tofu. Crispy pan-fried cubes of tofu covered in a thick, flavorful sauce topped with toasted sesame seeds and scallions. This was so delicious. The tofu was crispy on the outside and tender on the inside. The sauce was a little spicy, a little tangy, a little sweet and a whole lot of scrumptious. I served it with steamed broccoli and brown rice on the side.
You’ll see in the recipe that I used arrowroot. You can use cornstarch instead but it seems that I’ve recently developed a sensitivity/allergy to corn so I’m avoiding anything that might contain corn. I also use gluten-free tamari but if that’s not an issue for you, any low-sodium tamari or soy sauce will do. I used peanut oil in the marinade because I only had toasted sesame oil but feel free to use sesame oil if you have it to amp up the sesame flavor even more.
My Sesame Tofu was incredible. If I had eaten it out of a take-out container, I would have sworn it came from a really good Chinese restaurant. Now I don’t have to miss Chinese food anymore but I need to learn how to make gluten-free fortune cookies.
Für die Marinade:
1/4 Tasse glutenfreie Tamari
2 Tbs. Wasser
1 Tbs. peanut or sesame oil
1 Tbs. Agavendicksaft
1 Knoblauchzehe, Hackfleisch
For the Sesame Tofu:
1 Paket Extra-Tofu, entwässert und gepresst
1/2 cup arrowroot, geteilt
1/4 Tasse kaltes Wasser
2 Tbs. Erdnussöl, geteilt
4 Knoblauchzehen, Hackfleisch
1 Tbs. frischem Ingwer, Hackfleisch
4 Tbs. mirin or rice wine
2 Tbs. glutenfreie tamari
2 Tbs. Hoisinsauce
2 Tbs. Agavendicksaft
2 Tbs. spicy chili sauce
Zest einer Zitrone
2-3 Tbs. Sesamkörner
2 Tbs. Schalotten, fein geschnitten
Cut tofu into cubes. Combine ingredients for the marinade in a bowl. Toss the tofu cubes in the marinade and let sit for at least one hour in the refrigerator.
Mischen 2 Tbs. of the arrowroot with ¼ cup of cold water to create a slurry and set aside. Put the remaining arrowroot on a plate. Remove the tofu cubes from the marinade, shake off any excess and coat the tofu in the arrowroot. Wärme 1 Tbs. of the oil in a large sauté pan or wok over medium-high heat. Cook the tofu cubes in the oil until they are browned and crisp on all sides, über 7 Minuten. Remove the tofu from the pan and place on a paper towel lined plate.
Turn the heat down to medium and add the remaining Tbs. of oil to the pan. Fügen Sie den Knoblauch und Ingwer. Bekochen 30 Sekunden, bis duft. Add the mirin, tamari, Hoisin, Agave, and chili sauce to the pan. Stir and bring to a simmer. Mix the arrowroot-water slurry into the sauce. Continue to cook the sauce until it thickens.