BONG BONG TOFU

It has a funny name, but this Sichuan dish is nothing to laugh at. Warm tofu is layered over cucumber strips, slathered in a sesame sauce, and then topped with chili oil and cilantro. And kids love the name.

Ingredients

1 16 ounce block extra-firm tofu, pressed, drained, cut into planks

            2 tablespoons light vegetable oil

            1 English cucumber, peeled, seeded, cut into 3” strips with a vegetable peeler, drained

            3 tablespoons roasted tahini or Chinese sesame paste

            1 tablespoon tamari, shoyu, light soy sauce, or generic soy sauce

            2 scallions, thinly sliced

            2 cloves garlic, minced

            1½ teaspoons light brown sugar

            2 teaspoons grated fresh ginger

            ¼ teaspoon toasted sesame oil

            1 tablespoon rice vinegar or black vinegar

            ¼ cup fresh cilantro leaves

            chili oil  

Method

1.       In a medium-sized sauté pan or wok, fry the tofu in the vegetable oil until lightly browned. Drain on paper towels. Keep warm in the oven.

2.       In a small bowl, whisk the tahini, tamari, scallions, garlic, sugar, ginger, sesame oil, and the vinegar.

3.       Heat the same pan to medium. Pour in the sauce and simmer 5 minutes.

4.       To serve, lay the cucumber strips on a platter. Place the tofu over them.

5.       Spoon the sauce over the tofu, and sprinkle with the cilantro and chili oil.

Serves 6