Tofu w. Carrots in a Maple-Hoisin Sauce over Jasmine Rice and Spring Rolls
I love greasy Chinese food. I was just complaining to Peter last night that we don’t have a good local take out place near by. All the good places are a driving distance away and by the time you get it back to your home its just not as good. So when the mood strikes I just have to make my own, which is just fine with me.
This is a work in progress. I’ve been having trouble breading things for awhile now. I use to be a great breader. Now not so much and I’m not sure why. I’d like to blame in on Reno since all my brain power goes to her during the day that when nighttime comes I’m not as smart and I miss a step. Could be?
Anyway for this I pressed some extra firm tofu and “tried” to coat it with panko, herbs and chickpea flour. While it was frying up it didn’t all stick to the tofu like it usually does. Whatever. The only veg I had in the house were carrots so I thinly sliced them and threw em on in towards the end of cooking. I like my veggies cooked but still crisp. Once they are soft I’m not interested anymore. For a sauce I made my Maple-Hoisin Marinade and poured it on right at the end of cooking and tossed to cover. Then served over Jasmine White Rice and store bought Vegetable Spring Rolls.
Now I know I was just complaining that I’ve become a bad “breader” but my favorite part of this dish was the fried up pieces of panko that were running loose and wild throughout the meal. It gave a nice crunch here and there and made my mouth very happy.
About the Spring Rolls. I ALWAYS have frozen dumplings and spring rolls in my freezer (home made or store bought) It’s easy to heat up a few during the making of dinner and it adds a little something special to the meal like it would if you were actually eating out at your favorite Chinese Restaurant.