Friday, February 9, 2007

Sesame Tofu(take-out style)!

"Dang Xiao's White wine Sesame Tofu" was perfected by two of Greensboro's underground cooks while in hidding from the fearsome Bush Regime but yet were still able to scam together the proper ingredients to make their undergound Swedish adventures as comfortable and enjoyable as dining at Golden Wok (Greensboro, Wendover Ave. AKA:Hells Corner) or the late and forever remembered House of Chinese Gourmet, may she Rest In Peace. Though there were rumors that "House's" owner was forced from the United States by the ever so graceous and freedom loving Immigration Services this story was never fully confirmed. Now vegetarians of all degrees are forced to search the continents for a subsitute that will both honor and rival the best Tofu ever made! Good hunting.


2 tbs. cornstarch (or add when sauce is heated to perferred thickness)
1/2 cup H20
1tsp. Garlic (minced or powder)
1 tbs. ginger
1 cup sugar
1/2 cup soy sauce (chinese mushroom soy sauce or any light soy sauce)
1/4 cup white vinager (rice vinager)
1/4 cup white cooking wine
1/2 cup vegetable brooth (half a veggie. bouillon cub mix and heated with water will do)

After mixing all the ingredients together in a small or medium pot bring to boil at a high temperature constantly stirring and then bring the sauce down to a simmer for 10 minutes constantly stirring so that the sugar does not burn. The sauce should look almost black and have a thick consistency. REMEMBER not to much cornstarch.


STEPS:Get a deepfryer or heat an entire bottle of veggie oil (not olive oil, unless you want to burn your house down) in a pot at high for 10-15 minutes and then plop the tofu in until they become golden crisps of goodness! Also, if you have bought your Tofu at an asian market you can just pan fry the tofu with seasoning (Garlic) until crispy and golden brown.

* (For European/worldwide autonomists the standard measurement cup is about equal to 4 dl.)

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