Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 2 tablespoons of hoisin sauce
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 2 garlic cloves, minced
- 1/4 teaspoon of red pepper flakes
- 4 Chinese flatbreads (mo)
- 1/2 cup of sliced scallions
- 1/2 cup of chopped cilantro
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Drain the tofu and cut it into small cubes.
2. In a mixing bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, honey, sesame oil, ginger, garlic, and red pepper flakes.
3. Add the tofu cubes to the marinade and toss to coat. Let it marinate for at least 30 minutes.
4. Heat a non-stick skillet over medium-high heat. Add the marinated tofu and cook for 5-7 minutes, stirring occasionally, until browned and crispy.
5. Warm the Chinese flatbreads in the oven or on a skillet.
6. Cut the flatbreads in half and stuff them with the crispy tofu.
7. Top with sliced scallions and chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 11g
Carbohydrates: 51g
Protein: 16g
Sodium: 1,800mg
Substitutions for ingredients:
- Tamari sauce can be used instead of soy sauce.
- Apple cider vinegar can be used instead of rice vinegar.
- Peanut butter can be used instead of hoisin sauce.
- Agave nectar can be used instead of honey.
Variations:
- Add sliced bell peppers and mushrooms to the skillet with the tofu.
- Use tempeh instead of tofu.
- Add a fried egg to the sandwich.
Tips and tricks:
- Use a non-stick skillet to prevent the tofu from sticking.
- Press the tofu before cutting it into cubes to remove excess water.
- Use a fork to break up the tofu into smaller pieces while cooking.
Storage instructions:
- Store the leftover tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tofu in the microwave or on a skillet until warmed through.
Presentation ideas:
- Serve the Tofu Rou Jia Mo on a platter with sliced cucumbers and carrots.
Garnishes:
- Garnish with sesame seeds and sliced jalapeños.
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Chinese-style green beans
- Stir-fried bok choy
Troubleshooting advice:
- If the tofu is too soft, cook it for a few more minutes until it's crispy.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Rou Jia Mo is a popular street food in China, typically made with pork belly or beef.
Flavor profiles:
- Savory, sweet, and spicy.
Serving suggestions:
- Serve the Tofu Rou Jia Mo as a main dish for lunch or dinner.
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Region: Chinese