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 gets hungry again in half an hour after he eats tofu, so I made fish version here. (Used Tilapia. I buy from Costco and freeze them. It always comes in handy when I have a ‘Gosh I have no grocery to cook tonight.’ moment.)
1 firm Tofu (or 2 pieces tilapia or any firm white fish)
1-2 garlic cloves
Half onion chopped
Oil with high smoking point such as grape seeds oil or peanut oil.
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, celery and baby corn)
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 want it more saucier. My usual line at dinner is ‘Do you want more sauce?’ …..I’m an asian after all.