This is a dish I make for my friends that creates the illusion that I'm some type of Asian foods expert. Or at least in their 'not knowing so much about Asian foods' minds. Little do they know that I'm an amateur maker and lover of different Asian foods and styles of cooking too.
That all being said, I don't know how authentic this would be to someone from any part of Asia or to a well seasoned traveler of the Far East. In fact, I'm sure this is something I made up after learning a few different Asian dishes. Hence it is a simple dish, but it's good. Really good. And it's even better if some fresh cut cucumber and jasmine rice are thrown on the scene. Maybe some pickled veggies too if you have any. Oh, and I used organic millet as a starch in some of the photos here...
Recipe for Tofu & Yum Yum Sauce:
1/2 Block (7-8 oz.) Organic Extra Firm Tofu-patted dry with paper towels & then cubed.
2 1/4 Cups Water
1 Vegetarian Knorr Bouillon Cube*
1/4 Cup Sliced Scallion (white & green parts)
1 1/2 Tbsp. Chopped Garlic
1 Organic Carrot (sliced)
1/2 Cup Frozen Peas
1 Tbsp. Low Sodium Soy Sauce
1/2-3/4 Tsp. Toasted Sesame Oil
1/2 Tsp. Sriracha or Chili Garlic Sauce
1/2 Tbsp. Peanut or Veg Oil
2 Tbsp. Corn Starch dissolved in about 1-2 Tbsp. Water**
Serve with extra fresh cut scallion or cilantro
*Knorr is a very high sodium bouillon, which is why I don't add any salt. If you are using a low sodium bouillon like Rapunzel, taste at the end of cooking & then add salt as needed. Do not use soy sauce as salt, or you will end up with a poor attempt at any type of Asian cuisine. One could also just use 2 1/4 cups of low sodium broth for this recipe.
**Be sure to dissolve corn starch in water. If corn starch is thrown into the mix on its own, clumps will form.
Place peanut oil in a sauté pan & bring to medium heat. Add the scallions and allow to sizzle for about 45 seconds stirring if needed. Add garlic and allow to cook for another 20 seconds. Add water, bouillon, peas & carrots-bring to a boil. Allow to boil hard for about 1 minute and lower the heat to a healthy simmer. Allow to simmer for about 3 minutes more. Then add the tofu, soy sauce, sesame oil, & the Sriracha Chili Garlic Sauce. Let simmer for another 1-2 min to warm tofu through. Add corn starch and stir watching closely. Once the sauce begins to look a bit shiny and thick, remove from heat immediately. Serve over jasmine or you favorite long grain rice.