Sesame-Crusted Tofu With Spicy Dipping Sauce

 Ingredients

1 14-to-16-oz. pkg. firm tofu, drained

⅓ cup sesame seeds

 ¼ cup cornstarch

¾ tsp fine sea salt

¼ tsp five-spice powder

¼ tsp white pepper powder or freshly ground black pepper

¼ cup chopped fresh cilantro

2 scallions, chopped

2 tsp minced garlic (from about 2 cloves)

2 tsp Sichuan chili flakes or crushed red pepper

4 tbsp neutral oil (such as canola), divided

2 tbsp soy sauce

1 tsp granulated sugar

½ tsp rice vinegar

 

Directions

Cut tofu in half lengthwise and then into 1/2-inch slices. Combine sesame seeds, cornstarch, salt, five-spice powder, and white pepper powder in a shallow bowl. Carefully coat tofu slices in mixture on both sides, pressing mixture into tofu evenly and thoroughly.

Add cilantro, scallions, garlic, and chili flakes, in that order, to a small heatproof bowl. (You will pour hot oil over it, and you want the oil to mostly hit the garlic and chili flakes on top.) 

Heat a large nonstick pan or cast-iron skillet over medium. Add 3 tablespoons oil and spread it around pan. When oil is shimmering, add tofu slices. Fry, cooking in batches if needed, until golden brown and crispy, 4 to 5 minutes per side. Transfer tofu to a serving platter.

Add remaining 1 tablespoon oil to same pan and heat until shimmering. Pour hot oil over garlic-chili mixture, using a rubber spatula to scrape every last drop! Stir in soy sauce, 2 tablespoons water, sugar, and rice vinegar to make a dipping sauce. Serve with crispy tofu. 

 

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Coconut-Braised Mushrooms with Ginger and Scallions

Ingredients

1" piece ginger, peeled, finely chopped

4 garlic cloves, crushed

13.5-oz. can unsweetened coconut milk

1Tbsp. soy sauce

1½ tsp. curry powder

12 oz. mixed mushrooms (such as king trumpet, crimini, shiitake, and/or oyster), stems trimmed, halved or torn if very large

½ cup Peppadew peppers in brine or other mild chilies

Kosher salt

2 scallions, thinly sliced

Preparation

Step 1

Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35–40 minutes.

Step 2

Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5–10 minutes. Season with salt.

Step 3

Divide braised mushrooms among shallow bowls and top with scallions.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.