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cornstarch stock thai chili paste with garlic soy sauce vegetable oil salt sugar vegetable oil garlic ginger root scallions curd
Viewed: 49 - Published at: 6 years agoIngredients
- 2 teaspoons cornstarch
- 1/2 cup stock
- 1 teaspoon thai chili paste with garlic
- 2 tablespoons soy sauce, tamari
- 1 tablespoon vegetable oil
- 1 x salt to taste
- 1/2 teaspoon sugar
- 2 tablespoons vegetable oil
- 3 each garlic cloves
- 1 teaspoon ginger root fresh
- 3 each scallions, spring or green onions
- 1 pound bean curd cut into 1inch cubes
Method
- Whisk together the sauce ingredients and set aside.
- In a wok, saute garlic and ginger.
- Add scallions, followed by the tofu.
- Cook for a few minutes.
- Pour suace over the sauted ingredients.
- Mix gently and simmer carefully.
- Let the sauce thicken, stirring gently every now and then.
- Serve over rice.
