Vermont Tofu Char Siu Recipe
scallion pancakes, ginger smashed cucumbers, kimchi, sesame bok choy
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Ingredients
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Tofu Char Siu
Scallion Pancakes
Ginger Smashed Cucumbers
Sesame Bok Choy
Kimchi
Method
Tofu Char Siu
Prepare the Tofu
Press the tofu for 30 minutes to remove excess moisture. Cut into slabs.
Marinate
In a bowl, mix soy sauce, brown sugar, hoisin sauce, rice vinegar, five spice powder, and sesame oil. Add tofu slabs and marinate for at least 1 hour.
Cook Tofu
Preheat the oven to 400°F (200°C). Place marinated tofu on a baking sheet and bake for 25-30 minutes, flipping halfway through.
Scallion Pancakes
Make the Dough
In a large bowl, mix flour and salt. Gradually add boiling water and knead until smooth. Cover and let rest for 30 minutes.
Roll and Fry
Divide dough into 4 pieces. Roll each piece into a thin circle, sprinkle with scallions, roll up, and coil. Flatten and pan-fry in vegetable oil until golden brown on both sides.
Ginger Smashed Cucumbers
Prepare the Cucumbers
Smash cucumbers with the flat side of a knife, then chop into bite-sized pieces.
Mix the Dressing
In a bowl, mix ginger, rice vinegar, sugar, and salt. Toss the smashed cucumbers in the dressing.
Sesame Bok Choy
Finish with Soy Sauce
Add soy sauce and sesame seeds, cooking for another 2 minutes until bok choy is tender.