I did a bit of fusion of Indian and Chinese flavors in this dish and was happily surprised. Great served over fragrant jasmine rice or Asian style noodles. Heres how I do it:
Ingredients
For crust
2 tbs corn starch
2 tsp turmeric
1 tsp chili powder
1 tsp Garam masala
pinch of salt
Additional Ingredients
6-8 small bok Choy, ends chopped off
3-4 cloves garlic, chopped
1 chili pepper chopped or red pepper flakes about 1tsp
1 inch ginger grated
6 scallions, chop 4 leave 2 whole
3 tbs oyster sauce
2 tbs rice vinegar
1 tbs soy sauce
1 tbs agave nectar
drizzle of sesame oil
Juice of 1 small lime
Combine the crust ingredients in a bowl and slice the tofu into 3” long rectangles press the water out of them with paper towels and dredge the tofu in the dry ingredients set aside. Add some neutral oil to a large skillet and fry the tofu on each side for 5-8 mins till golden and crisp, set aside. Steam the bok Choy for 2-3 mins in a steamer then add more oil to the skillet and when hot add the garlic, ginger and pepper and simmer 2-3 mins. Add the bok Choy, oyster sauce, soy sauce, rice vinegar and agave and combine and simmer 2-3 mins then add the chopped scallions and simmer. With the remaining scallions pull them apart and wrap around the tofu. Create a clear area in skillet and put the tofu in to heat up, drizzle with it with some lime juice and agave till it’s hot. Drizzle the whole skillet with a bit of sesame oil, remove from heat serve in bowls over rice or noodles.
