Any CHEF MYRON’S SAUCE
of your choice
Blocks of firm tofu
Diced water chestnut
Crushed red pepper
An authentic and delicious vegetarian menu item.
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.