Tuna and tofu stir fry
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
about 125 g. of tuna belly or back fillet
a cup or so of chicharo (snow peas, snap peas), trimmed
a carrot, peeled and cut into thin slices
a cake of firm tofu
24 pcs. of quail eggs, hard boiled and shelled
a shallot, peeled and cut into thin slices
about 3 cloves (segments) of garlic, peeled and finely minced
a small piece of ginger, peeled and finely minced
salt
pepper
vinegar
honey
a cup of vegetable broth (hey, Sha, I used the one you sent!)
a teaspoonful or so of tapioca starch
sesame seed oil
about 2 c. of cooking oil
about half a cup of flour
Cooking procedure :
Cut the tuna into bite size pieces. Season with salt and pepper. Set aside.
Cut the tofu into bite size pieces.
Heat the cooking oil in a frying pan until it starts to smoke. Fry the tofu until golden. Drain on absorbent paper towels. Set aside.
Pour off half of the cooking oil. Reheat the remainder. Dredge the tuna in flour, shake of the excess and pan fry in batches until a crisp crust forms. Drain on paper towels and keep warm.
Make the sauce by stirring together the vegetable broth, vinegar, honey and a little salt. Use more or less of each ingredient to suit your taste. Add the tapioca starch and stir until completely dissolved.
Pour off the cooking oil until only about two tablespoonfuls remain. Reheat. Stir fry the carrot slices and the chicharo for about 30 seconds. Add the garlic, ginger and shallot and stir fry for another 30 seconds. Add the quail eggs, fried tofu and tuna into the pan. Pour in the sauce and cook, stirring, until thickened. Turn off the heat, drizzle some sesame seed oil over the cooked dish, toss a few times and serve.
[tags]stir+fry, quail+eggs, sweet+sour+sauce, wine+vinegar[/tags]
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Hi sassy. This tuna looks good! I will try this with Abra honey.
For the church party last Christmas, I cooked ox tongue in mushroom sauce using your recipe that I found in your blog. The guests were raving about it and so i told them about your blog. But with the recent accident that erased the archives, I am wondering how to share the recipe with them.Please help.
Bingle, only a small percentage of the entries were erased. 90% are all here.
In my case i cant find tapioca starch will corn flour do as substitute?
anyway… honey instead of sugar well say creativity and experimentation wont harm at all.
Glad you like the broth.. wala vetsin yan ha!
Yum…
But, you can’t buy tofu in the Rural Philippines…guess I’ll have to move back to Rural Oklahoma:cool:
You get pork and chicken broth by boiling the meat and bones, how can i produce a vegetable broth?
Corn starch, sha. Pag flour, the sauce looks cloudy.
Re: vetsin. That’s why I love it!
Boinkie, in the wet markets, wala?
Roasted vegetables, Julie. Roasted garlic, carrots, leeks, onions, celery…
Enjoy, Malou.
And no more lurking, ha, chatting here is more fun!
i FOUND TAPIOCA STARCH not at the asian store but this small mini market i go to for some organic stuff,
yes tapioca starch!
hi sassy,
so sorry to hear what happened to your blog and glad that it’s back na..:grin:
anyways, will catfish fillet do? i have some in the ref and been trying to think of a creative way to cook it.
Uy, good, sha! Tapioca starch is nicer than corn starch. Corn starch just thickens the sauce but tapioca starch makes it glossy and malagkit. Very Chinese.
Olive, why not? We love catfish but catfish fillets aren’t available here. If they were, I’d probably stiry fry them too.
hi connie…what if walang chicharo ok lang? or can i use green peas? Toink! hehe.. am not sure kasi if meron yan dito atsaka wala ring quail eggs dito sa finland…sigh! ano maganda substitute? la pa kasi me maisip na vegetarian recipe para sa binyag eh kasi dapat dinner eerrr…:)) pls. help. (smile)