Chinese Archives | World Food

Sticky tofu broc stir fry

April 19, 2020April 19, 2020
by Jono

Sweet, sour, sticky and delicious – this tofu broccoli stir fry is perfect comfort food with minimal effort! This is one of our go to recipes when it’s lunchtime and we haven’t decided what to make or don’t have a lot of stuff in the house – its incredibly versatile.

Feel free to mess around with the veggies here – almost anything thats crunchy will work! Tofu can also be substituted for various other protein sources, and you can mix and match what you put in the sauce according to what you have in the pantry.

Similar to some previous recipes on the blog, this is a basic concept that keeps evolving. Inspired by a recipe that involves tossing the tofu with Brussel sprouts in potato starch and deep frying them before coating with the cooked sauce, we’re not a fan of the deep frying, but this sticky sauce lends itself perfectly if that’s something you can see yourself doing.

Fusion

Broccoli and aubergines in a black bean sauce

April 4, 2020April 6, 2020
by Jono

Fermented black bean sauce is a staple of Chinese cooking, made from fermented black soya beans and soya sauce. Available from most Asian grocery stores, and sometimes even in the asian food section of your local supermarket, we discovered this delicious sauce recently and can’t get enough!

This recipe is classically done with beef, but works perfectly well with vegetarian protein sources like tofu or (what we’ve done here) – with black beans! Black beans in a black bean sauce – yum!

Also, get all your prep done here before you start, you don’t want to be frantically chopping stuff while your garlic is burning. Once the prep is done, the cooking only takes 15 mins or so.

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Japan and China

Sticky chinese pork and aubergine stir fry

July 10, 2018April 6, 2020
by Jono

We just recently came back from backpacking through southwestern china and the Tibet plateau, and felt it was time to post a recipe from the trip.

The Chinese are the unrivalled kings of stir fry, and this recipe has been adapted slightly to suit western kitchens and ingredients. This is a doddle to whip up, and such a treat.

This is one of the few recipes that I do recommend mise en place, you don’t want to be scrabbling to chop onions while your pork is burning – make sure you have everything chopped and ready before you start.

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Tag: Chinese

Sticky tofu broc stir fry

Broccoli and aubergines in a black bean sauce

Sticky chinese pork and aubergine stir fry