Let's start with the trip. A few weeks ago I went for a day hike near the coastal range mountains, here in Northern California. The weather was great and sights were beautiful.
Here is a shot of Zim Zim Creek.
- 1 1/2 lbs of tofu, drained, and cubed (see my tofu draining notes below)
- 3 tablespoons roasted cashews
- 8-12 dried red chilies
- 3 tablespoons olive oil
- 5 slices peeled fresh ginger
- 2 cloves garlic, chopped
- 1 cup snow peas
- 2-3 zucchinis, diced
- 1 stalk scallion (chopped)
- 1 recipe marinade (see below)
- 1 recipe sauce(see below)
Marinade:
- 1 Tablespoon corn starch
- 2 teaspoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1 teaspoon peanut oil
Sauce:
- 2 Tablespoons soy sauce
- 2 teaspoons sugar
- 1/4 rice wine vinegar
- 2 Tablespoons water
- 1 teaspoon corn starch
- Marinate tofu with the marinade for at least 30 minutes.
- Mix the sauce ingredients in a small bowl and set aside.
- Heat up a skillet wok with one tablespoon olive oil and stir-fry the marinated tofu until browned. Dish out and set aside.
- Add in the remaining 2 tablespoons of olive oil until hot.
- Add the ginger and garlic slices and quickly stir fry. Add the dried red chilies and stir fry with ginger and garlic for 3 minutes.
- Add in the snow peas, and cook for about 4 minutes. Add the zucchini and cook for an additional 5-6 minutes until the vegetables are just tender.
- Add in the tofu and stir.
- Add the roasted cashews and continue to stir for 2-3 minutes.
- Add the sauce and stir continuously until all ingredients are coated with the sauce.
- Add in the scallions and stir evenly.
Also, for all the tofu haters: the bf had the chicken version of this dish and also enjoyed it.
I got double deal such as the yammy food, Kung Pao(ish)Tofu which satisfies the appetite and the beautiful view of Zim Zim which satisfies the mind. Good job.
ReplyDeleteI wish there was a zim-zim on the east coast! Looks postcard pretty!
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