An appealing variation on the classic chocolate chip cookie. Instead of butter, I substitute shortening and spiced rum. All the time, relatives and friends ask for these cookies.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons hoisin sauce
- 3 tablespoons cornstarch, divided
- 1 (1/2 inch) piece fresh ginger, slightly crushed
- 1 teaspoon rice vinegar
- 1 teaspoon dark brown sugar
- ¼ teaspoon ground white pepper
- ¼ teaspoon red pepper flakes, or more to taste
- ½ (16 ounce) package extra-firm tofu, drained and pressed
- 3 tablespoons canola oil
- 2 green onions, sliced
- 1 tablespoon chopped peanuts
- 1 teaspoon toasted sesame seeds
Instructions
- Whisk broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes together in a small bowl. Set sauce aside.
- Place remaining cornstarch in a resealable, zip-top plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
- Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn the pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels.
- Pour out any remaining oil. Add the white parts of the green onions and cook until fragrant, about 1 minute. Pour in the sauce. Allow to heat and thicken, about 2 minutes. Return the tofu to the wok and toss to coat. Discard ginger. Garnish with green onion tops, peanuts, and sesame seeds.
- For even crispier and chewier tofu, freeze the drained tofu block for at least 24 hours, then thaw before cooking.
- I like to put 1 cup rice and 1 cup water in a rice cooker before starting this recipe. The rice should be ready exactly when this dish is ready.
Nutrition Facts
| Calories | 457 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 1226 mg |
| Sugars | 11 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Added broccoli. Delicious!
The recipe looked daunting but actually was easy to make. So delicious!!
We loved it! Only change is we added 1 tsp powdered garlic to a 4 serving recipe. Start with the tofu and get it into the wok before making the sauce,you will have plenty of time. We used brown rice instead of white and added peas and carrots into the sauce after the tofu went in (1 cup) for color and to get some veggies in. Whole thing is very tasty.
This is a great starter recipe. I added some chopped garlic (with the green onion) and doubled the red pepper flake to make it a bit more spicy. I will definitely make it again.
very salty