Asian food · Dinner · Uncategorized

Shortcut agedashi tofu and basic Chinese stirfry

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Agedashi tofu:

  • 1 pack tofu puffs
  • 2 tbsp mirin
  • 2 tbp soy sauce
  • 1/4 cup water

Bring the sauce ingredients to a simmer before adding tofu puffs. Cook tofu puffs in sauce long enough to warm them up, flipping once or twice to get coated in sauce.

Basic Chinese stirfry:

  • 1 package or 4 bulbs of bok choy
  • 1-2 cloves of minced garlic
  • Splash (1-2 tbsp) of soy sauce)
  • Splash (1-2tsp) of sesame oil
  • 1 tbsp of cornstarch mixed with some cold water

Cut bok choy in quarters length wise then cut into 1 inch white part slices and 3 inch green part slices. Fry the garlic in a bit of oil (any will do) then add a splash of water to prevent burning once browned. Add in bok choy. Add enough water to cover the bottom of the pot, cover and steam for 5 mins. Keep checking and cooking until greens are brightly coloured and white parts have slightly cooked (or to personal preference). Add the soy sauce and sesame oil, stir, then add corn starch mixture. Cook the cornstarch mixture for a minute or two to thicken, stirring.

Serve these two dishes with white rice for ultimate authenticity! (How my family makes it haha don’t quote me)

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