Green Pepper Ham And Tofu Skin With Sesame Vinegar Recipes

BRAISED TOFU SKIN

Steps:

• Soak the tofu sticks in water for 2 hours; drain. Cut into 1-inch pieces.
• Heat the peanut oil over medium-high heat and saute the garlic then bok choy until tender. Add the mushrooms and saute until hot. Toss in cashews.
• In a small bowl, stir together the bean paste, broth, sugar, cornstarch and sesame oil. Pour into the skillet and cook, stirring, until sauce boils and thickens.
• Serve over rice, rice noodles, chow mein noodles, or wrapped in rice paper sheets like a burrito.

GREEN PEPPER, HAM, AND TOFU SKIN WITH SESAME VINEGAR

Steps:

• For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat).
• Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground. It should be half way between seeds and paste.
• Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and 1 T soy sauce; set aside.
• For Vegetables:.
• Thinly slice green peppers, ham, and tofu pockets (aka aburaage) approximately same size.
• Using a moderately high heat, heat a frying pan and add oil and sesame oil.
• Add green pepper, ham, and tofu pockets (aka aburaage) slices to the frying pan and turn down heat to medium.
• Saute for 5-6 minutes, stirring frequently.
• Add 1 T soy sauce and continue to saute for additional minute.
• Remove from heat and combine with sesame sauce and serve either warm or at room temperature.