Taiwanese style 3 cup (San bei ‘三杯’) tofu bowl with homegrown herb and veggies?
Happy FriYay, friends?. The “3 cup” of this dish comes from using equal amounts of soy sauce, sesame oil & cooking wine. Flavorful, aromatic with lots of ginger and Thai basil, this is one of our favorite tofu dishes to order when dining at a Taiwanese restaurant. Soft tofu is deep fried followed by a quick braise in sauce (I shallow pan fried my tofu). Also, I didn’t use all equal parts of the ingredients and adjusted to my family’s preference, hope you like this version.
Recipe (yields 2-3 servings)
~ 1 pack of soft/silken tofu (12oz), cut into cubes
~ corn starch
~ 5-6 cloves garlic (thinly sliced), 10-12 slices of ginger, 1/4 cup of fresh Thai basil leaves, 2 Thai chilis
~ 4 tablespoons light soy sauce
~ 2 tablespoon Chinese cooking wine (may use rice wine/dry sherry)
~ 1 tablespoon sesame oil
~ 1 tablespoon organic sugar
~ 3 tablespoons water
✔️Dip tofu cube with corn starch and shallow pan fry until golden brown on all side. Then place fried tofu cubes on paper towel to absorb excess oil. ✔️In a heated non-stick pan with 2 teaspoons oil, sauté ginger & garlic until fragrant. Add sauce and bring to boil, then lower heat to simmer and stir in tofu, Thai basil, & chili until well combined.
✔️Serve warm with your favorite grain and blanched bok choy for a simple meal.
Enjoy and have a great Friday!
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