INGREDIENTS:
Chef Myron’s
Yakitori Sauce
Any CHEF MYRON’S SAUCE
of your choice
Blocks of firm tofu
Peanut oil
Minced garlic
Diced water chestnut
Cooked rice
Minced cilantro
Cornstarch
Chopped scallion
Crushed red pepper
Chopped peanut
An authentic and delicious vegetarian menu item.
INSTRUCTIONS:
Cut a firm block of tofu in 1/2” slices
Spoon out a pocket from the top of each tofu slice.
Marinate for 1 hour in any CHEF MYRON’S SAUCE of your choice.
Make stuffing mixture: Minced garlic, finely diced water chestnut and chopped peanuts. Stir-fry in 1 T. Peanut oil.
Add the cooked rice, minced cilantro, and a bit of crushed red pepper to taste.
Moisten with a sprinkle of CHEF MYRON’S SAUCE of your choice.
Mound a clump of stuffing into each tofu pocket, smooth to slightly round.
Dredge each slice in dry cornstarch until well coated.
Heat a skillet with 1/4” deep peanut or canola oil until almost smoking.
Carefully, with a slotted spatula, lower tofu slices into the oil, stuffed side down. Fry until golden brown. Turn gently, using a spatula to fry other side.
Drain on paper towels.
Drain oil from skillet, and add 1/4 C. CHEF MYRON’s YAKITORI SAUCE to still hot pan. Shake the pan while sauce boils to reduce and thicken sauce. Dribble reduction over stuffed tofu.
Garnish with chopped cilantro or scallion.
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