If you have a few pantry items like ketchup, rice vinegar and brown sugar, you can make this delicious asian dish in no time. I got this recipe from my thai cooking class many years ago….(but I think it’s chinese…?!?) I like this dish with Tofu but my husband is not a big fan. It’s the texture thing, he says….same with eggplants, my favorite food in the world. So I made fish version here. Here is how I made it! Enjoy~
1 firm Tofu (or 1 lb any firm white fish)
1-2 garlic cloves
Half onion chopped
Grape seeds oil – I use grape seeds oil for pan frying because it has a higher smoking point, it doesn’t burn. (“Burn food sooooooo bad for you” -my mom)
Sauce : 1/3 cup Ketchup, 2 Tablespoon rice vinegar, 1 Tablespoon brown sugar, 3 Tablespoon oyster sauce, Tablespoon low sodium soy sauce, 3 Tablespoon water
Vegetables: Cucumber, red pepper (You can add eggplant! Again it’s texture thing)
1. Make sauce : Mix all the sauce ingredients and set it aside.
2. Chop vegetables and set it aside.
5. Wipe off the wok or pan, add more oil and heat it up HIGH. Now it’s time to ‘Stir fry’! There is no turning back. It’s gonna happen very quick. Ready?
11. ‘Gently’ fold over all together. Make sure you don’t break off Tofu(Fish). Be extra gentle…..make more sauce if you like it more saucier. My usual line at dinner is ‘Do you want more sauce?’ …..I’m an asian after all.