Stir-Fried Tofu, Snow Peas and Red Onions with Hot and Sour Sauce

Page 388

Cuisine: Asian | Course Type: Main Courses

(1 review)

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Recipe Reviews

This recipe had many good elements that I will be incorporating into future stir-fries. The marinating and pre-frying of the tofu worked wonderfully well, and promoted a nice crisping of the cube edges. The last-minute addition of the aromatics (garlic, scallions, ginger and jalapeno) was also a nice touch. These flavors were maintained and enhanced because they were not subjected to overcooking.

Overall, my main complaint is that there was simply not enough flavor or "kick" in the sauce as the recipe is written. I did seed and derib my jalapeno, as recommended, but this resulted in a dish with absolutely no heat. The overwhelming "flavor" of the sauce was cider vinegar, with no other elements to offset the acidity. I think a generous squirt of Sriracha could easily fix this (as it does so many things!).

You'll see from my photo that I substituted yellow onions (for lack of red ones), and added a handful of baby bok choy, but I don't think these impacted the success of the recipe.

I may use the cooking methods described in this recipe again, but will not likely stick to the specifics of the sauce to the degree I did on this first pass through.

(edited 13th January 2012) (0) comment (0) useful  

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