[CH] Who ya callin OLD?
Doug Irvine (dougandmarie@shaw.ca)
Mon, 25 Apr 2005 22:22:16 -0700
Well, this box came to the door a coupla week ago from A Nony Mouse(AKA
JC) and it contained various types of dried chipotles. I was informed
that the light colored ones were not that spectacular, and knowing a
little about the dark ones, decided to re-hydrate one of each and do a
taste test, prior to using 'em. Surprise! The lighter ones are actually
hotter, with a back of the throat grab, while the other one that I was
already aquainted with, had a more pronounced chile flavor. So, having a
block of tofu just begging to be used, and about 5 ozs of my own ground
pork, I came up with this:
1 one lb block of firm tofu
3 tbls pickled ginger juice(left over from a bottle of ginger)
3 tbls light soy sauce
Cut the block of tofu into 4 slices, lengthwise, mix ginger juice and
soy sauce and marinate the slices, turning occasionally. Meanwhile
prepare the pork sauce:
5 - 6 ozs ground pork, lean
2 re-hydrated chipotle chiles, seeded and chopped
1 tsp chopped fresh ginger
1 tsp chopped garlic
2 tsp light soy sauce
Combine this and let it marinate for about 30 minutes
1/2 cup chicken stock
Place oil in wok, get it hot, and slide the pieces of tofu into the wok,
retaining the marinade. Fry these on each side until brown, remove and
keep warm. Place the meat mixture in the wok, and stir fry for a few
minutes, then add the stock. Add the reserved marinade from the tofu.
Let this simmer for a few minutes, then slide the tofu slices back into
the wok. Garnish with sesame oil and chopped scalions and serve with
rice or noodles. For tofu lovers this is a great recipe, which got raves
from my much better half. Try it,even you tofu haters might like it.
With those chipotles, everything tastes great! Anybody remember the
grits contraversy???:-)! Cheers, old Doug in BC