Cooking Time: 10mins Prep: 5mins
Serves: Family of 8 Asians / Family of 3 Aussies / 2 Maori infants
The Mongolians May have been smart enough to cease the food supplies of the Chinese. But they weren’t smart enough to stop them from taking off with their you beaut namesake sauce.
Truth be known the term Mongolian is more to do with style of cooking rather than origins.
But let me say, if this was actually a Mongolian dish, Genghis Khan may have not been such an uptight prick and smiled a lot more.
My tastebuds love this sauce. Dark, rich, sweet & thick. Good for eggs, and toast as a midnight snacky
Anyway… It’s time!
Get your work area clean, and get ready to prep your food. Like all Asian dishes.. preparation is 🔑
400g Firm Tofu diced into 3cm pieces 200g Zucchini cut into thick strips 2 tsp (heaped) minced Ginger 1 tbsp minced Garlic 1.5 tbsp Hoisin Sauce 1 tsp Ground Black Pepper 1/2 Cup Brown Sugar 1/2 Cup Soy Sauce 1/2 Cup Water 1 tbsp (heaped and halved) Corn Flour Sesame Oil for flavouring Peanut Oil for frying 30ml Shaoxing wine (optional) Dash Sechuan Sauce (optional) 1. Prep your ingredients 2. Heat the wok and get that thing hot 3. In a bowl toss the chopped tofu in half the corn flour to coat 4. Good glug of peanut oil about 1/2 Cup. Get it hot hot hot! 5. Shake off excess flour and fry the tofu. Don’t overcrowd the wok, cook in batches if you need to. Cook till golden brown. Set all tofu aside 6. Dump off most of the oil leaving a couple of teaspoons of oil 7. Working quickly add the garlic & ginger keep it moving don’t burn 8. Add Hoisin & Soy and keep it moving. If using the wine and sechuan sauce, put in now. Keep it moving 9. Add the water, pepper and sugar. As soon as Sauce starts to boil, reduce heat, give a stir and heat until sauce starts to thicken 10. After a few minut