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61 lines
1.4 KiB
Markdown
61 lines
1.4 KiB
Markdown
---
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title: "Crispy Tofu Bits"
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date: 2024-02-03T12:46:21-05:00
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draft: false
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tags: ["dinner"]
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cover:
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image: "images/image.webp"
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---
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Crispy tofu bits with jasmine rice and veggies.
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|Prep time|Total time|
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--- | ---
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|30m|40m|
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## Ingredients
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|Ingredient|Quantity|
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--- | ---
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Firm tofu | 454g
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Corn Starch | 1/2 cup
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Green Onion | 2
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Fresh Ginger | 2 inches
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Garlic | 6 cloves
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GF Tamari or Soy sauce | 4 Tbsp.
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Sesame Oil | 4 Tbsp.
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Sesame Seeds | 2 Tbsp.
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Jasmine Rice | 1 cup
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Cane Sugar (sub brown sugar) | 1 Tbsp.
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## Veggies (suggested)
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Other options include stir fried broccoli, bell peppers etc.
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|Ingredient|Quantity|
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--- | ---
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Carrot | 2
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Rice Vinegar | 2 Tbsp.
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Sugar | 1 Tbsp.
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Baby Bok Choy | 500g
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Red Chili Flakes | 2 tsp.
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## Directions
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1. Rince, then cook the rice (2 cups of water, salt) for 12-15m.
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2. Pat dry the tofu, tear into small bits, toss with cornstarch.
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3. Chop the veggies and green onion, grate the garlic.
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4. Combine carrots with vinegar and sugar.
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5. Toast the sesame seeds for 3-4 minutes, or until golden. Set aside.
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6. Cook the tofu with oil until golden and crispy. Add ginger, most of the garlic, white parts of the green onions, soy sauce, sugar and sesame oil. Set aside.
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7. Add sesame oil, remaining garlic and chili flakes to the pan and cook for 30 seconds. Add baby bok choy and toss for 1-2 minutes.
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8. Combine and serve.
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