Archive for the ‘asian’ Category

1 pound firm tofu
1/4 cup soy sauce
2 cups vegetable oil, divided
2 tablespoons all-purpose flour
2 tablespoons water
2 cups cabbage, shredded
2 ounces carrots, shredded
1 teaspoon salt
8 egg roll wrappers (7″ square)
1/4 cup sesame seeds, divided

  1. Stir-fry tofu and sesame seeds in soy sauce and 2 tablespoons oil over medium-high heat for 5 minutes. Add salt, cabbage, carrots and a splash of water and cook until tender. Set aside.
  2. In medium saucepan heat oil to about 375 degrees, or medium high heat. (Watch carefully that oil does not begin to burn/smoke.)
  3. While oil is heating, whisk together flour and water in a small bowl until a paste forms.
  4. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup of the mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll, keeping the egg roll shape as tight as possible. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  5. Place egg rolls into heated oil and fry until dark golden brown on both sides; use tongs to turn halfway through. Remove from oil and drain on paper towels or rack. Top with sesame seeds while still hot.

1/4 cup sugar
2 tablespoons cornstarch
1/2 cup broth
1/4 cup lemon juice
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon chile paste
1 clove garlic, minced

  1. In medium saucepan, whisk together sugar and cornstarch. Stir in remaining ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.

PREP TIME 40 minutes
Serve with Jasmin rice. (Less rice is needed since these are so filling.)