It was still raining and we are warned to not go on highways if we don’t need to. I need groceries, but I found some aging leeks in the back of the fridge and thought I would make this. Hope the rain stops tomorrow. We need a break.
2 servings.
Ingredients
- 1 (14-ounce) packages extra firm tofu, drained
- 2 Tbsp Soy sauce
- 1 Tbsp Cornstarch
- 1/4 -1/2 tsp Chinese five-spice powder
- 1/8 tsp Black pepper
- Avocado oil
- 2-3 leeks, cleaned and sliced in 1/2 inch segmenta. Use about 1/3 as much green as white part. Or use combination of leeks and scallions.
- 1 1/2 inch piece ginger, peeled and finely julienned or dice
- 10 mushrooms, sliced
Sauce
- 1 Tbsp Light Soy sauce
- 1 tsp Chili oil
- 1 Tbsp Dry sherry or Chinese Shaoxing wine
- 1/4 tsp Maple syrup
Garnish
- Toasted white sesame seeds, to serve
- Maple syrup or treacle (coconut nectar) to drizzle, if desired
- Hot Rice, to serve
Directions
- Prepare the tofu. Using hands, squeeze as much liquid as possible from tofu. Add to mixing bowl with soy sauce, cornstarch, five-spice powder and pepper. Using hands, crumble the tofu into roughly 1- to 1½-inch chunks. There will also be smaller pieces. Set aside to marinate for at least 10 minutes. Prepare the stir-fry sauce by combining the light soy sauce, Shaoxing wine, chile oil, and maple syrup. Heat a wok or large well-seasoned or non-stick skillet over medium high. When hot, add 2 tablespoons of oil, along with the leeks and the marinated tofu. Stir fry for 4 to 5 minutes until the tofu starts to brown and the leeks are soft. Add the ginger, mushrooms, and the stir-fry sauce and stir for 1 minute until fragrant. Transfer to a plate, top with sesame seeds and serve with rice. Drizzle with syrup or treacle, if desired. Red onion slices could be used instead of leeks.
- Enjoy.
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