|Vegetable stew with tofu wedges|
1 small sweet potatoe, cut in 3 mm slices (halved)
1 red bell pepper, cut in bite size pieces
1/4 broccoli, cut in bite size pieces
6 baby bok choy, halved lengthwise
6 small round green egg plants (golf ball sized), quartered, sprinkled with salt and set aside for 30 minutes
1 green onion, cut in big slices
8 button mushrooms, halved or as they are, depends on size
1 red jalapeno chilli, cut in fine slices
1 knob ginger, grinded
1 garlic glove, minced
200 g tofu
100 g sesame seeds
2 tablespoons corn starch
1 teaspoon arrow root starch
oil for frying
2 tablespoons mirin
2 tablespoons soy sauce and 1 teaspoon extra (more for adjusting seasoning)
1 teaspoon dark roasted sesame oil
1/2 cup water
salt to taste
Cut tofu brick in thick slices, layer slices between sheets of kitchen paper towel to soak off the liquid.
Heat a little oil in a big non stick pan and stir fry: Sweet potatoe (orange variety), bell pepper and rinsed and squeezed egg plants. After 4 minutes add broccoli, water, soy sauce and mirin, garlic and ginger, chillli, mushrooms. Cover with a lid and steam for a few minutes - egg plants should be nearly done. Add bok choy and onion. Steam one more minute and let sit with lid on. Baby bok shoy don't need much cooking because it is so small, young and tender. Meanwhile toss tofu slices in sieved corn starch - there should be a small starch coating from each and every side. Beat egg with 1 teaspoon soy sauce. Toss tofu slices in egg and afterwards dipp and turn the tofu in sesame seeds. Heat oil in a pan and fry tofu in 2 batches until sesame seeds are golden. Layer tofu on kitchen paper towel to get rid off some frying oil. Sprinkle with a little salt.
Vegetables should be done. Remove vegetables from cooking liquid. Stir arrow root starch with a little cold water until desolved, reheat cooking liquid and stir arrow root into until sauce thickens slightly. Adjust seasoning with soy sauce, salt, chilli, sesame oil.
Return vegetables to sauce and toss. Serve with rice and tofu slices (maybe cut in wedges).