Fried Tofu and Zucchini in Mongolian Sauce

Fried Tofu and Zucchini in Mongolian Sauce

by | Sep 21, 2019 | Recipes

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

 

Balsamic Strawberries & Cream

Balsamic Strawberries & Cream

by | Nov 6, 2018 | Recipes

History is loaded with many great aphrodisiacs: Oysters, looking like Brad Pitt, Chocolate, being Brad Pitt or the never-fail, chloroform. But, one that comes close to topping them all would have to be the humble Strawberry.

Strawberries.. What’s not to love about them? Beautiful little heart shaped fruits, so sweet and juicy, kind of like natures nipples. Only you dont need these to be stuck on 2 pounds of fat to be attractive. They are the perfect nibble to entice a little horizontal tango. This recipe takes the standard strawberries and cream, adds balsamic vinegar and sugar and ramps it up to eleventy

I can tell you that when I first discovered this luscious eat, it went right into the wank bank of horndog recipes, ready at a moments notice to induce some leg opening action.

I like to serve this up with whipped cream or clotted cream and biscotti or Italian sponge fingers…

You’ll need:

Punnet of Strawberries
Caster Sugar (fine)
Balsamic Vinegar
Hot date or sure thing

Cut strawberries in half and place in bowl 
Sprinkle with a couple of tablespoons of sugar, enough to generously coat them 
Drizzle over balsamic till covered 
Mix and cover with cling film & refrigerate for at least 15 minutes

Serve and enjoy.. oh yeah, good luck!