VEGETARIAN AND VEGAN RECIPES

KAREN’S PEPPERY TOFU

INGREDIENTS:

·         2 cups Canola Oil ·         1 ¾ lb. Tofu, firm, cut into 1″ cubes *KOSHER* ·         ½ cup Cornstarch ·         5.5 oz. Butter, unsalted ·         3 Tbs. Ginger, finely chopped ·         12 Shallots, small, thinly sliced  (√ for infestation) ·         12 Garlic Cloves, crushed ·         8 Red Serrano Chiles, stemmed. thinly sliced ·         5 Tbs. Black Pepper, coarsely ground ·         3 Tbs. Kecap Manis (recipe below) ·         3 Tbs. Soy Sauce, light *KOSHER* ·         4 tsp. Soy Sauce, dark   *KOSHER* ·         2 Tbs. Sugar ·         16 Scallions, small, cut into 1 ¼″ pieces ·         Cooked white rice, for serving

DIRECTIONS:

1.    Heat oil in a 12″ skillet over medium-high heat. 2.    Toss tofu and cornstarch in a bowl until evenly coated. 3.    Fry tofu until browned all over, ~ 3 minutes. 4.    Drain and set aside. 5.    Discard oil and wipe skillet clean. 6.    Return skillet to medium heat with butter. 7.    Add ginger, shallots, garlic, and chiles. 8.    Cook until soft, about 15 minutes. 9.    Stir in pepper, soy sauces, and sugar. 10. Return tofu to skillet. 11. Cook, stirring, until warmed through ~ 2 minutes. 12. Stir in scallions. 13. Serve over warmed rice. YIELDS: 4-6 servings. ------------------------------ KECAP MANIS (Sweet Soy Sauce) INGREDIENTS: ·         2 1/2 cups white sugar ·         3 cups dark soy sauce ·         1/2 cup water ·         1/2 star anise pod ·         2 fresh curry leaves ·         1 (1 inch) piece fresh ginger root, sliced ·         4 cloves garlic, minced INSTRUCTIONS: 1.    Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. 2.    Slowly stir in soy sauce. 3.    Once the sugar and soy sauce are combined. 4.    Stir in the water, star anise, curry leaves, ginger, and garlic. 5.    Increase heat and bring to a boil. 6.    Simmer until the sugar is dissolved ~ 15 minutes. 7.    Remove from heat and cool. 8.    Strain sauce and pour into a capped bottle or jar. 9.    Store in the refrigerator. YIELDS:  3.5 cups Source: Rabbi Alan Ira Silver