We love this recipe and the roasted garlic sauce one too. Sometimes for a larger crowd we will make both sauces and it feels like we're at a restaurant, where our guests can choose one or the other.
The recipe is from the Hot Wok cookbook by Hugh Carpenter and Teri Sanderson. The crispy tofu comes from Honga Im Hopwood's cookbook.
Mix all of the sauce ingredients together. Set aside or refrigerate for 2-3 days
Make the rice the way you make rice - Rice cooker, stove top, microwave - I don't judge. I make rice on the stove top using the recipe for Sheri's Spanish Rice. For Asian foods, I take out the taco sauce and keep the rest of the recipe the same.
If you're making tofu - make it crisp. Take 3/4 cup cornstarch and mix in 2 Tbsp of Black Pepper. Cut the tofu into cubes, Dry with paper towels. Roll it in the cornstarch and sauté in vegetable/canola oil until crisp on all sides. It's super tasty!
Otherwise, cook a chicken breast or sirloin steak and slice.
Rotisserie chicken is spectacular here.
Leftovers are awesome too!
Choose your veggies and sauté until you like them. I add 1/2 tsp salt and 1/2 tsp pepper (maybe more salt to taste).
Prepare all of your ingredients - your sauce, your prepared protein, and your prepared veggies.
Add the sauce to a sauce pan, heat until serving temperature. Add the protein and veggies, stir to heat and coat.
Prepare a bowl/plate with the rice in it. Ladle your creation on top and serve!
Servings 2