This recipe can be adapted to make use of whatever vegetables you happen to have on hand. Broccoli, carrots, onions, bamboo shoots-all work well.For the marinade:
6 tablespoons sesame oil
4 tablespoons hoisan sauce
2 heaping tablespoons black bean/garlic paste
1 tablespoon dried minced garlic
canola oil
Combine everything except the canola oil in a measuring cup. Add enough canola to total 1 cup all together. Place desired vegetables in a large bowl or plastic zip seal bag and add the marinade. Let sit a few hours or overnight.
For the Tofu:
extra firm tofu-drained, patted dry, and cut into strips
canola oil for frying
Fill frying pan with enough oil so that tofu will be covered. Heat to just past medium on stove setting (taking care not to let oil smoke) and drop the slices in. Fry, turning occasionally until edges become golden. DO NOT OVERCOOK! Remove and drain. When cool, store in icebox until ready to use.
To prepare:
Cook the marinated vegetables in a deep frying pan over med/high heat until soft. Add tofu towards the end-just to heat through. Serve over rice. It should serve about four people, though it can be stretched by cutting the tofu smaller and adding additional veggies. I did not give exact amounts as it will vary. A lb. of green beans, or eight large carrots would be typical ratios to balance a block of tofu.