Tag Archives: chinese

Moo Shu Tofu

Ever since I was little, Mulan has always been my hero. She was one of my favorite Disney characters, only behind Lilo and Stitch. I always admired her bravery and courage, and like most children, I completely ignored the idea that she’s a fictional character. To make matters slightly more confusing, I’d met her and her guardian dragon Mushu at Disney World in Orlando, Florida! How could she possibly be fake?

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The reason I bring this up is because my younger brother Jude watched Mulan and Mulan II for the very first time last month. When he heard my mom and I were trying to make Moo Shu Tofu, he freaked out. “NO!” he screamed. “I refuse to let you make anything with Mushu in it!”

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Right now I’m in Fort Myers, Florida. This time, the whole family is united for a week-long vacation, and Disney World is one of our stops. The Epcot park in Disney World is one of my favorite places, mostly because it represents multiple countries from around the world, and if you know me, I have a very global worldview.

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I definitely expect to go head to the China pavilion at Epcot. Why? So I can meet Mulan and Mushu, of course! And then maybe Jude will realize that my mom and I didn’t actually cook Mushu. (Besides, I think “dragons” would be considered an animal and off-limits to vegetarians. Right? Right?)

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After the hustle-and-bustle of New York City, I can’t wait to have some time to just rest and relax on the beaches of Florida. If you want to keep up with my adventures in Florida (which will mostly include Orlando) or read about my trip to New York City, you can check it out on my personal blog, Kuya’s Notebook. I’ll be posting more about both trips over the course of the next few weeks so check back if you’re interested!

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And without further ado, here’s the Moo Shu Tofu recipe! Don’t worry, not a single Mushu was harmed in the making of this recipe.

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Moo Shu Tofu

Makes 12 servings.

Ingredients

  • 4 tablespoons hoisin sauce
  • 4 tablespoons rice vinegar
  • 4 cloves garlic, finely minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 block organic, extra-firm tofu, cut into small cubes (about 1/2 inch by 1/2 inch)
  • 1 teaspoon sesame oil
  • 1 teaspoon hoisin sauce*
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar*
  • 1/4 teaspoon mustard powder (optional)
  • 3 tablespoons canola oil
  • 6–8 shiitake mushrooms, sliced
  • 1 bag (14-ounces) coleslaw mix — to make from scratch, see our Asian Coleslaw recipe
  • 12 Bibb or romaine lettuce leaves

* Some items are repeated because they are used for multiple steps.

Directions

  1. Combine the hoisin sauce, rice vinegar, garlic, salt, pepper, and tofu slices in a ziplock bag. Marinate at least 2–3 hours, preferably overnight.
  2. Prepare the dipping sauce by combining the sesame oil, hoisin sauce, soy sauce, rice vinegar, and mustard powder. Set aside.
  3. Heat about 1–2 tablespoons of oil in a wok or pan. Add diced tofu to the wok, reserving the marinade, and stir-fry until browned on most sides, which should take about 15 minutes. Transfer to a plate lined with paper towel.
  4. Add remaining oil to the wok while still hot, and add the mushrooms. Stir-fry for about 2 minutes. Add the bag of coleslaw mix and cook until wilted. Add the tofu and the reserved marinade until well combined.
  5. Serve on lettuce leaves with the dipping sauce.

 

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Broccoli Fried Rice

If there’s one thing I absolutely love, it’s fried rice! Whenever my mom makes it, the aroma brings me straight to the kitchen. After a party we had, our fridge had a giant tub of fried rice left over. Guess what I ate for the next two days? The egg rolls that we also had left. My mom thinks it’s weird that I like fried rice so much. And to that I say, Mom. How could you not love fried rice?

Okay, so actually my mom does like fried rice. I mean, she’s the one who made this! My mom has been such an important figure in this blog it’s not even funny. She’s the one who can cook, so she’s a pretty important piece to the puzzle! She’s just not a very good teacher, since I still can’t cook well. But if it means anything, I can crack an egg!

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The great thing about fried rice is how versatile it is! It’s usually made from leftover rice, it’s easy to bring for baon (Tagalog for “packed lunch”), and it’s great to snack on! Especially snack on… Isn’t that its whole purpose?

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When my mom and I made this fried rice, I thought it was fun making a hole in the center to crack the egg. Maybe it’s just me, but those little things are kind of exciting. (It shows how much I do in my life.)

Okay, I’ll stop talking now. I know all you care about are the pictures… and maybe the recipe.

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Broccoli Fried Rice

  • Servings: up to 5 people… or one <em>very</em> hungry person
  • Print

Ingredients

For the fried rice sauce

  • 4 tablespoons soy sauce
  • 1 tablespoon vegetarian stir fry sauce (or vegetarian oyster sauce)
  • ½ tablespoon sesame oil
  • ½ tablespoon sugar

For the fried rice dish

  • 2 tablespoons olive oil
  • 1 cup chopped broccoli
  • ½ cup peas and diced carrots
  • 1 handful chopped green onions
  • 2 eggs
  • 3 cups cooked jasmine brown rice
  • pinch of black pepper

Directions

  1. Mix the fried rice sauce ingredients in a bowl completely and set aside.
  2. Heat 2 tablespoons olive oil in a wok.
  3. Add broccoli, peas, carrots, and green onions—but be sure to leave some for garnish. Stir fry.
  4. Make space in the middle of the wok and crack 1 egg. Stir the egg, then mix the egg with the vegetables.
  5. Add 3 cups of cooked jasmine rice. Stir fry with the egg and vegetables.
  6. Make space in the middle of the wok and crack the remaining egg. Stir the egg, then mix the egg with the rice and vegetables.
  7. Add fried rice sauce gradually. Continue to stir fry.
  8. Add a dash of black pepper. Stir fry.
  9. When everything is mixed and cooked, serve in small bowls and garnish with the rest of the chopped green onion.