Sunday, July 19, 2009

Garlic Tofu with Hoisin Broccoli & Sesame Mock Duck with Eggplant and Shiitakes

This dish was brought on by a strong hankering for some greasy Chinese take-out. I think I was able replicate all the delicious flavors without deep frying everything in sight. Still, a good greasy orange tofu will forever live in my heart as the best damn take-out delight.

Garlic Tofu with Hoisin Broccoli

1 block extra firm tofu, pressed and cubed
4 cloves garlic, sliced relatively thin
oil for frying

1 head broccoli, cut into florets
2 carrots, cut on a bias
1 onion, rough chop
2 cloves garlic, smashed
1 tbsp soy sauce
3 tbsp Hoisin sauce
2 tbsp oil

Get a pan on over med heat add oil and start to fry the garlic. Add the tofu. Brown on all sides, season with salt and pepper. For the veggies, stir fry everything, starting with oil and garlic, then onions, then the rest. Add the sauces when veggies are nearly done.

Sesame Mock Duck and Eggplant with Shiitakes

1 can mock duck, get at most Asian grocers
1/2 large eggplant, cut into chunks
1 box shiitakes, sliced
1 onion, rough chop
3 cloves garlic
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp fermented black bean sauce
1 tsp agave nectar
black pepper
brown rice flour for dusting the mock duck

Get a pan on over high heat. Thinly coat mock duck pieces in brown rice flour, then sear on all sides. Remove from pan. Add a little more oil then the eggplant pieces. Stir fry until almost done. Add garlic, onions and shittakes. Stir fry for about 3 minutes, then add eggplant and mock duck. Add the sauces and stir fry for about a minute or two more.

Serve with brown rice.

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