HI good evening guys, Time check, Time now here in Phillippines is 8:50 in the evening. I just want to share some recipe.
please note, I don't usually use exact recipes so the amounts are approximate, but I'm pretty good at estimating. Use your own intuition and preferences to suit your tastes of course! This makes a ton, enough for at least 8 big servings.
1/3 cup Bragg's liquid aminos or low sodium soy sauce
1 Tbs. rice wine vinegar
1 Tbs. white miso
1 ½ tsp toasted sesame oil
3 Tbs sugar (I use evaporated cane juice)
¼ – ½ tsp Chinese 5 spice (optional)
½ cup water
2 14 oz blocks extra firm tofu, drained, pressed, and cut into 3/4 inch cubes
2 Tbs olive oil
Splash of Bragg's
2 Tbs olive oil
1 tsp toasted sesame oil
1 onion, diced
6 fresh shittake mushrooms, sliced
2 carrots, halved and sliced
2 Tbs garlic, minced
2 Tbs fresh ginger, minced
1 tsp or more olive oil if needed
¼ cup shao xing rice wine or mirin
2 stalks celery, diced
1 8 oz. can whole water chestnuts, quartered
1 green bell pepper, diced
1 cup unsalted roasted cashews
2 Tbs corn starch mixed with 1 cup water
*water as needed
1 bunch green onions, sliced
crushed red pepper (optional)
In a small bowl, whisk together the Bragg's or soy sauce, rice wine vinegar, white miso, toasted sesame oil, sugar, Chinese 5 spice (if using), and water. Set aside.
In a large (12 in or larger) nonstick skillet over medium heat, brown the tofu in the olive oil, tossing or stirring occasionally until golden brown on most sides. When golden brown, splash with Bragg's and toss to glaze. Remove from heat and set aside.
In the same skillet, heat the olive oil and toasted sesame oil over medium heat, add the onions and shittake mushrooms, saute until the onion is half translucent then add the carrots. Saute for 2-3 minutes until the carrots begin to soften, push the vegetable mixture to the side, add the garlic, ginger, and add a little additional oil to start the browning process of the garlic and ginger. Stir for about 30 second and then mix into the rest of vegetables.
Add the shao xing rice wine or mirin, stirring to release any bits that may be sticking then add the celery, water chestnuts, green bell pepper, and a few Tbs of water. Stir well and cover for a 1-2 minutes to steam.
Uncover, add the cashews, reserved tofu, and reserved sauce. Mix well and simmer for 1 minute, then add the corn starch and water slurry. Mix well and continue stirring until sauce thickens and starch cooks (it will be translucent), adding more water if needed.
Serve with sliced green onions and crushed red pepper (if using) over steamed rice.