Green Pepper Ham And Tofu Skin With Sesame Vinegar Recipes

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.

GREEN BEANS AND TOFU SKINS WITH RICE STICKS

Steps:

• Put rice noodles in a large bowl and cover with boiling water. If you are using dried tofu, put in a large bowl and cover with warm water. Soak skins until pliable, about 10 minutes, then drain well and cut into long, wide ribbons. (If using fresh, simply cut them.)
• Put peanut oil and half the sesame oil in a deep skillet or wok and turn heat to medium-high. Add ginger and a couple of chiles if you like, and sprinkle with salt and pepper. Cook, stirring frequently, until ginger is soft, just a minute. Add beans and 1/4 cup water and cook, stirring frequently, until softened a bit but still crisp, 3 to 5 minutes.
• Add tofu skins and another spoonful or two of water. Cook, stirring frequently, until skins are heated through and beans are done, a couple of minutes. Drain noodles, toss them in, and continue to cook, until noodles are heated through and mixed well with remaining ingredients; add a little more water if necessary to keep mixture moist. Drizzle with soy sauce and remaining sesame oil, taste and adjust seasoning, and serve.

STIR-FRIED TOFU AND PEPPERS

Steps:

• Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
• Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
• In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
• Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.