This is here by request. The recipe is fairly undefined, as the choice is vegetables is mostly up to your likes.
Tofu¶
- Cut tofu into large cubes, dry by removing water using paper towels and weight applied to tofu.
- Marinade the firm tofu in a mix of soy sauce, teriyaki sauce, mashed garlic, ginger, salt and pepper from a couple of hours to 2-3 days.
- Drain the marinade and set aside. Prepare a pan with hot unflavored oil for frying.
- Coat the marinated tofu in tempura mix.
- Fry until golden brown and set aside (in a warm place, if possible).
Vegetables¶
Examples of vegetables that I use: onion, potato, zucchini, bell pepper, mushrooms, carrot, green beans. 1. Cut vegetables to similar size (except beans, for example). I usually go for 2cm cubes. 2. Fry separately in unflavored oil (you can add some slight flavoring with sesame oil) until half cooked (i.e. not mushy).
Sauce¶
- Once all vegetables have been fried, add the marinade from the tofu together with a can of crushed tomatoes and about two tablespoons of soy and teriyaki sauce to a wok.
- Once sauce is up to temperature, taste it to make sure it's not too salty (depends on soy and teriyaki). If it is, add some honey or brown sugar to balance it.
- Add all the vegetables to the sauce and cook for 2-3 minutes.
- Add sesame and nigella.
Serving¶
- Plain white rice.
- Add vegetables.
- Add fried tofu.