Hunan Braised Tofu with Spring Onions and Carrots

This dish is one that your prepare when you want to enjoy an authentic traditional Chinese main course. The vegetables may be swapped for whatever you have on hand, and you can even add more veggies than are suggested.

Ingredients

Extra Virgin Olive oil
Roasted Sesame oil
2 cloves fresh Garlic minced
2 Spring onions, chopped into medium-sized pieces
3 medium-sized Carrots, sliced into 1/4" wheels
1 cup Bell Pepper, chopped into larger random shapes
1 lb. Extra Firm Water Packed Tofu, cut into cubes, rectangles or shapes of your choice

Sauce
2 Tablespoon Brown sugar
1/3 cup Bragg's Liquid Aminoes or Soy Sauce
1 Massel Chicken Bouillon (don't worry, its vegan)
1/2 Tablespoon Mat Sol Sol seasoning ( read about Mat Sol Sol seasoning here)
1 cup Water

Cookware and Utensils

- Cutting Board

- Non-Sick Skillet

- Your favorite chopping knife

- Wok, or second skillet

- Large cup or small sauce (to mix the sauce in)

- Large mixing spoons

Way To Go...

1. Prep all ingredients: mince garlic, chop spring onions, slice carrot, chop bell peppers, and cut tofu.

2. Drizzle 1 1/2 tablespoons of olive oil into your wok or skillet. Swirl a small amount of roasted Sesame oil into the olive oil. Heat oil over a medium low flame until warm.

3. Sprinkle in your Garlic and Spring onions, and saute until they are warmly fragrant and slightly browned.

4. Add the carrots and cover the pot and saute for about 5-7 minutes, Stirring occasionally.

5. In the meantime, in your non-stick skillet, lightly brown your tofu in a small amount of olive oil, over medium low heat.

6. Mix in the browned tofu to the pot with the veggies.

Now comes the fun part!

7. Mix up the sauce ingredients. And pour it over the stir-fry and simmer down for about 15-20 minutes over a low flame.

Serve with Steamed Jasmine rice and a big tossed salad.

享受

Xiǎngshòu

("enjoy" in Chinese)