INGREDIENTS
- – 450 g de tofu
- – 2 cups of oil (for frying).
- – 1 cup of vegetable broth.
- – 1 spoon of oyster salsa (vegetarian oyster salsa).
- – 1 1/2 tbsp soy sauce.
- – 1 tsp teriyaki sauce.
- – ½ tsp sesame oil.
- – 1 teaspoon of sugar.
- – 1/2 teaspoon salt (or to style).
- – 3 small slices of ginger.
- – 3 cloves of garlic (finely chopped).
- – 2 inexperienced onions (reduce at an angle into 5 cm lengthy items, white and inexperienced parts separated).
- – 4 recent shiitake mushrooms (or 4 portobellos).
- – 2 small carrots (thinly sliced at an angle).
- – 1 spoon of younger wine.
- – 1/2 cup of peas.
- – 1 1/2 tbsp corn starch.
- – 1 cup of sushi rice.
SAUTEED TOFU AND RICE FOR SUSHI we convey you this vegetarian recipe that’s scrumptious! Have you ever already tried tofu it’s a vegetable cheese and is also called tofu as a result of it’s constituted of the rennet of soy milk, it has many useful properties in your physique .
PROCEDURE:
1. Lower the tofu into 10 items, switch to a plate and let sit at room temperature for half-hour. Fastidiously tilt the plate and pour within the liquid. This step lets you take away a few of the water content material from the tofu.
2. In a tall pot, warmth the oil to 170°C.
3. Use a metallic spatula or slotted spoon to fastidiously choose up one piece at a time and rapidly place it into the new oil. I recommend frying 3 to 4 items at a time, retaining the warmth at medium excessive, as a result of the tofu will cool the oil rapidly. You wish to preserve that prime oil temperature to rapidly brown the skin and kind a light-weight crust.
4. Fry the tofu till evenly browned (approx. 2 to three minutes per batch) and put aside on a dry plate. Controlling the oil temperature is essential as you wish to hold the temperature between 170/180°C.
5. In a bowl, mix the broth, oyster sauce, soy sauces, sesame oil, sugar and salt in a bowl and put aside.
6. Warmth your wok over medium warmth and add 2 tablespoons of frying oil across the perimeter of the wok so it’s evenly coated. Add the crushed ginger to the wok and stir within the oil for about 15 seconds. Add the minced garlic, white portion of the scallions, mushrooms, carrots and switch the warmth as much as excessive. Sauté for 30 seconds and add the mirim wine and peas.
7. Proceed sautéing for one more 30 seconds and add the sauce combination. Deliver the combination to a boil. As soon as it boils, add the starch and water combination and stir for 15 seconds till the sauce begins to thicken. Add the fried silken tofu and the remainder of the scallions.
8. Stir fastidiously in order to not break up the tofu. Let the stewed tofu cook dinner for one more 15 to twenty seconds and add a bit extra cornstarch and water if you’d like a thicker sauce.
9. Serve with sushi rice.
