Haochi

Posted by on Mar 25, 2015 in Asian and Vegetarian | 0 comments

If my father wasn’t working the swing shift, on payday our family drove to Tang Hall Chinese Restaurant somewhere in the San Fernando Valley for dinner.  As a family of six we scored when we ordered the ‘package’ for six or more.  We dove into the tidbits and then bowls of steaming Chow Mein; portions of Egg Fu Yung were divided and my favorite cloyingly sweet nuggets of chicken (also dubbed sour) coated with a glossy red something.

 

 

 

It was by far my favorite and I hadn’t thought about it in years—yesterday, inspired by Cooking Light, I took a modern plunge when I cooked up Sweet and Sour Tofu –Vegetable Stir-Fry.

 

 

 

 

 

 

 

My collection of vegetables was not quite the same lineup and the directions for the sauce were convoluted. But, lucky for you I will clear them up.

 

 

 

 

 

 

 

This sweet and sour sauce was Haochi!

 

 

 

 

 

 

 

In a small saucepan, combine

  •  1/2 cup of water
  •  1/3 cup rice vinegar
  •  2 tablespoons sugar
  •  2 large garlic cloves, finely minced
  •  2 tablespoons dry sherry
  •  2 tablespoons ketchup
  •  sliced mild to hot pepper. (I used a green Fresno Chili).

Stir together,

  • 1 tablespoon of cornstarch
  •  1 ½ tablespoons reduced-sodium soy or tamari sauce.

Bring the pepper mixture to a boil.

 

 

 

 

 

 

 

When the sugar has dissolved, remove from the heat, whisk in the soy sauce mixture.  Set the sauce aside.

 

 

 

 

 

 

 

Cube or slice  well-drained tofu into squares and cook until lightly browned; season and reserve.

 

 

 

 

 

 

 

Heat a large cast iron skillet or wok over high heat.

 

 

 

 

 

 

 

Add 1 tablespoon coconut oil and stir fry vegetables beginning with an onion.   Add 2 more cloves of chopped garlic and cook for a few seconds longer.  Now, add vegetables beginning with firmer ones; pour in up to a half cup of water now and then to the sizzling veggies. Cook until they are tender and bright.

 

 

 

 

 

 

 

Lastly, stir in the sweet and sour sauce and combine to coat. Toss in the tofu and serve over rice.

 

 

 

 

 

 

 

Not just another Tofu Tuesday!

 

 

 

 

 

 

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