General Tso's Tofu (and my favorite bento box)

When we got Chinese take-out last week, Brad got General Tso's chicken, and I'll admit it: I was jealous. And I set out to make a vegan version. It was surprisingly easy. I found a recipe on allrecipes.com, and it was really tasty. The only thing I would change is the ridiculous amount of cornstarch it called for in the sauce. An entire HALF CUP of cornstarch for less than 2 cups of liquid? Are you kidding me? I should have gone with my gut and used less, but I figured I'd go ahead and try it per the recipe the first time. Big mistake. The "sauce" wasn't even saucy; it was thick gelatinous, jiggly mass. I think 2 Tbsp would be more than enough next time. But the flavor of the sauce was fantastic, and I wouldn't alter the rest of the ingredients a bit.



I'm taking leftovers to work tomorrow in my very favorite bento box. I bought this on the shopping street in Kamakura several years ago, but this is actually the first time I've used it. I used to pack bentos for the kids for lunch every day back in Japan, and had tons of fun doing it. I have literally over 100 fun bento boxes, most from the 100 Yen Stores, and accessories to go with all of them. Sooooo fun! Here, though, the kids qualify for free school lunches (poor college students that we are), so I'm not going to throw money away on food if they can get it at school for free, and all those bento supplies are in boxes in the garage. :sigh: I've been using a few of the less kid-oriented boxes to take lunch to work, and dug out this one so I can use it tomorrow.



Look how cool it is! Three stacking trays, with a cute little bunny on the lid, and the coolest carrying contraption. I love this bento box!



General Tso's Tofu

2 Tbsp cornstarch
3/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
3/4 cup white sugar
1/4 cup soy sauce
1/4 cup mirin
1 package extra-firm tofu, drained and pressed
1 cup cornstarch
1 cup vegetable oil
1 bunch green onions, chopped
1 Tbsp crushed red pepper

Whisk together the 2 Tbsp cornstarch, water, garlic, ginger, sugar, soy sauce and mirin. Set aside.

Heat vegetable oil in a large skillet over medium-high heat. While oil is heating, cut tofu into 0.5" x 1" cubes; toss with the remaining 1 cup cornstarch. Add to hot oil and cook several minutes, shaking occasionally, until tofu is crispy and lightly golden brown. Drain on paper towels, and discard all but 1 tsp oil.

Return pan to heat, and add green onions and crushed red pepper. Cook and stir for 1 to 2 minutes. Whisk soy sauce mixture and add to the pan. Whisk and stir until the sauce boils and thickens. Add tofu and toss to coat.

Serve with rice and broccoli.

Chinese Steamed Buns

I made some of these tasty steamed Chinese buns for our last party in Japan. I steamed than in my Le Creuset dutch oven, on a rack that I had wrapped in foil to prevent water from splashing on the buns. It worked like a charm! The last time I made these, I steamed them in my mini rice cooker, which worked great, but it could only hold 3 or 4 at a time. The dutch oven made short work of it, and that's the way I'll do them from here on out.

I use a recipe I found on allrecipes.com, and just fill them with a teaspoonful of Lloyd's bbq chicken. I know, I know...it's tacky, but I love Lloyd's bbq, and the buns are delicious! The kids go nuts for these.

Chinese Steamed Buns

If desired, you can stuff these with any number of fillings. The easiest is just shredded chicken or pork with BBQ sauce (like Lloyd's brand). Make these as directed, but fill with a teaspoon of filling when shaping the buns.

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.