Dienstag, 25. Oktober 2011

Tofu with sesame coating and vegetable stew

During weekdays I try to cook more healthy food (not every day is meat all you can eat). One of my favorite is vegetable stew with tofu. I got such nice and fresh bok choy today, so stew was it.

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
1 egg
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).


Hiroyuki hat gesagt…

Tofu with sesame coating sounds delicious! But I would like to have it by itself, rather than with the stew, so that it will remain crispy.

Fräulein Trude hat gesagt…

すみません. This german serving method is not pretty but very simple: put everything on one plate for each person as meat, vegetables, rice, sauce. Visiting eastern asia I learned: keep everything separated, no bigger plates, only a small rice bowl for each and every person and just pick one piece of meat or vegetable or tofu or shrimp from one of the huge or small serving plates in the middle of the table and afterwards the next. But I am afraid I cannot change my german habids that easily (laugh). I like the tofu soaked in stew sauce...

Sissi hat gesagt…

Kiki, I would love tofu coated in sesame seeds. I put them everywhere I can, so I must try your recipe.