This month we read the Kitchen God’s Wife by Amy Tan. The book was long, but I enjoyed my choice. I finished it just in time, less than 12 hours before the book club girls arrived at my house for homemade Chinese Food. I made salad with Asian Sesame Dressing and Buddha’s Delight.
Asian Sesame Dressing
Makes 1/2 cup
- 1/4 cup vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon dried crushed red pepper
Whisk together all ingredients.
Buddha’s Delight with Tofu, Broccoli, and Water Chestnuts
Yield: 6 servings (serving size: about 1 1/3 cups stir-fry and 2/3 cup rice)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon dark sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 (14-ounce) package water-packed extra-firm tofu, drained and cut into 1-inch cubes
- 5 cups small broccoli florets
- 1 1/2 cups (1/4-inch) diagonally sliced carrot
- 1/2 cup peeled, chopped broccoli stems
- 2 tablespoons canola oil
- 1 1/2 cups sliced green onions
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 cup snow peas, trimmed
- 1 (14-ounce) can whole baby corn, drained
- 1 (8-ounce) can sliced water chestnuts, drained
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 4 cups hot cooked short-grain rice
Combine first 5 ingredients, tossing to coat; cover and marinate in refrigerator 1 hour. Drain in a colander over a bowl, reserving marinade.
Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1/2 minutes; drain. Plunge into ice water. Drain.
Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned on all sides. Stir in onions, ginger, and garlic; stir-fry 30 seconds. Stir in broccoli mixture, snow peas, corn, and water chestnuts; stir-fry 1 minute. Combine broth and cornstarch, stirring with a whisk. Add cornstarch mixture, reserved marinade, and salt to pan; bring to a boil. Cook 2 1/2 minutes or until slightly thick, stirring constantly. Serve over rice.