The cake from the other night was terrific-moist and a very complex savoury and sweet mix. We ate the last of the loaf with cheese and chorizo last night when we got back into town. No turning on the oven yesterday as the air conditioning wasn’t quite working (yay! now it is) and we were pretty done in by the emotional day. Sorry-forgot any picture taking in our tiredness but this is a fun one anyway.

Tonight is veg bin night and that means I need to clean everything else up out of the fridge. It is also stinking hot outside and I don’t want to suck too much power off the grid if I can avoid it. We don’t normally rely on the air conditioning but I worry about the baby getting dehydrated and the night before last she didn’t sleep very well which meant we didn’t sleep very well.

I often get the magazine “Vegetarian Times” and this recipe in particular looks/sounds terrific. I’m going to serve it with baby bok choy that I’ll steam in the microwave with a bit of soy sauce and sesame oil.

Their website is really easy to use and has lots of good ideas on it. We’re doing more and more veg meals but I find my colitis is so much better if I have meat in my diet.

http://vegweb.com/index.php?topic=8769.0

General Tao’s Tofu

Ingredients:

1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper flakes to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli

Directions:

Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.

Heat oil in pan and fry tofu pieces until golden. Drain oil.

Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.

Serve immediately with steamed broccoli over your choice of rice.

Serves: 4

Preparation time: 30 Minutes

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