Rated 5.0 stars by 1 users
Entree
Asian
2 servings
10 minutes
10 minutes
14 ounces organic firm tofu, drained
½ cup stock
1½ tablespoons dark soy sauce
1½ teaspoons sugar
1 small leek
Cooking oil for deep-frying
2 eggs, lightly beaten
Cornstarch for coating
4 cloves organic garlic, thinly sliced
1 teaspoon ginger root, finely chopped
2 red jalapeno peppers, sliced
1 tablespoon salted black beans, rinsed and lightly crushed or 2 teaspoons black bean garlic sauce
1 teaspoon cornstarch, dissolved in 2 teaspoons water
Cut the tofu into ½ inch x 2 inch pieces. Combine the seasoning ingredients in a bowl.
Cut the leek in half lengthwise, then into ½ inch slices.
In a wok, heat the oil for deep-frying to 375 degrees. Dip the tofu in the eggs, drain briefly, then coat with cornstarch. Deep-fry the tofu, a batch at a time, until golden brown, about 2 minutes. Remove and drain on paper towels.
Remove all but 2 tablespoons of oil from the wok. Place over high heat until hot. Add the garlic and ginger and cook, stirring, until fragrant, about 10 seconds.
Add the Jalapenos, black beans, and leek, and stir-fry for 1 minute. Add the seasonings and bring to a boil. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Add the tofu, and toss to coat. Serve immediately.
