We all know it’s tempting to get Chinese take out on a daily basis. The Chinese restaurant kitchens are squeaky clean, no one ever messes up your order, the vegetarian menu is strictly vegetarian, and the food is always hair-free. Oh, AND they never put MSG in your food. So why make it at home?
Well, because of sarcasm. That is why. However, making it at home can prove to be a challenge because it never seems to taste like the real thing. I’ve done enough failed experiments on Chinese…. Chinese FOOD, I should say… to know that it takes some extra effort to get it right. Here is a recipe that seems to work. I left out the MSG, fish sauces and oyster sauce. There might be some blonde hair though… you’re welcome.
Yields 2 servings
- 1/2 tofu block
- 1 Tbsp soy sauce
- 1.5 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 1/4 cup water
- 1/2 tsp black pepper
- 1/2 tsp sugar
- 2 cups veggies (broccoli, carrots, celery, etc)
- 1.5 Tbsp cornstarch
- 1/8 cup water
Cut the tofu into squares and dry thoroughly between paper towels. Combine tofu and soy sauce. Let it marinate in a bowl while you prepare the garlic and onion.
Heat vegetable oil over high heat in a skillet. Add garlic and onion and cook for one minute.
Add tofu and cook covered for 10 minutes. Stir occasionally.
Add water, pepper and sugar. Stir then add vegetables into the skillet.
Boil ingredients together for 5 minutes.
Dissolve cornstarch in water. Stir into the boiling skillet. Cook until thick and no longer cloudy.