Firecracker Tofu

Ok, I know you all might not be a fan of tofu, but have you actually even tried it. Honestly?  My guess is a firm no. However it is pretty amazing in this dish (ok you can sub in chicken, but….boring!!)

A little history about the tofu I used. Craig and I were watching Top Chef Portland, and they did an episode on Ota Tofu, a local, (and the oldest) tofu company here in Portland. We both said we need to try that. Fast forward to a few weeks later snd some really good friends were in town and we went to dinner, unknowingly we parked in front of Ota. I was just giddy. However they were not open. The next week I found some in an Asian market and decided on this dish. Which is PERFECT for a 4th of July celebration!  Maybe just cause it’s called “firecracker”?!?!

Firecracker Tofu

Ingredients

• 1 Package Extra Firm Tofu - 14 oz package
• 1/4 Cup Cornstarch
• 1/4 Cup Sesame Oil 

For the Sweet-Spicy Sauce:

• 2 Tbsp Karo Syrup
• 2 Tbsp Soy Sauce
• 1/2 Cup Hot Sauce 
• 1 tbsp White Vinegar
• 4 Tbsp Water
• 1/4 Tsp Garlic Powder
• 1 Tsp Red Pepper Flakes
• 1/8 Tsp Black Pepper
• 1/4 Tsp Salt
• 2-3 Green Onion Stalks - cut into 1 inch pieces

Topping (optional):

• 1 Tsp Sesame Seeds
• 2-3 Green Onion Stalks - chopped thinly

Instructions

Making the Crispy Tofu.

1. Start by cutting the tofu into bite-size pieces or about 1-inch size.
2. Then pour the cornstarch on a large plate.
3. Add the sliced tofu pieces in the cornstarch and toss to coat them evenly.
4. Heat 1/2 the sesame oil in a non-stick pan/wok.
5. Add 8-10 coated tofu pieces and shallow fry for 3-4 minutes (turn sides and cook tofu evenly until light golden brown).
6. Remove the cooked tofu and repeat the step until all leftover tofu is cooked.

Making the Sweet-Spicy Sauce:

1. Take a large bowl and add all the sauce ingredients in it. Whisk to mix everything evenly.
2. In the same non-stick pan/wok and add the whisked sauce ingredients from the bowl.
3. Saute the sauce and let this simmer on low heat for a minute.
4. Add larger green onion pieces. 
5. After a minute, add the crispy tofu and stir to mix everything.
6. Make sure the sauce evenly coats each side of crispy tofu.
7. Let this cook for another 2-3 minutes and then turn off the heat.
8. Transfer the Firecracker Tofu to a serving bowl.
9. Sprinkle sesame seeds and sliced green onions. 
10. Serve hot with choice of side.

Chicken Bahn Mi Burgers

On our recent trip to Hawaii, we were very fortunate to stay with some good friends in their Kona home. Ok to be honest we stayed mainly on their lenai and in the pool, but we actually had a room. 

Not only did they have an amazing kitchen, the also had an outdoor flat top range. I think we cooked every dinner out there. We had a great time. 

This night was the last evening another set of good friend were spending with us. They are some great food adventurists as well. (When Phil and I get together, it’s all about great food). So we decided to make Bahn Mi Burgers. 

These flavorful and spicy patties were just the thing to make you sweat after a day of sitting around in 82° weather. I served the Bahn Mi Burgers with some spicy pickled vegetables on locally made egg buns we found at the farmers market, sriracha crema and a SW corn and pepper salad. This ones definitely on repeat. (By the way, the original recipe called for ground pork, but because we had several chicken only eaters, I opted to switch the pork with chicken. You couldn’t even tell a difference!!)

Chicken Banh Mi Burger

Ingredients

Burgers Patty

• 1 lb Ground chicken
• 1/4 cup Finely chopped fresh basil
• 4 Garlic cloves, minced
• 3 Green onions, finely chopped
• 1 tbsp Fish sauce
• 1 tbsp Sriracha
• 1 tbsp Sugar
• 2 tsp Cornstarch
• 1 tsp Freshly ground black pepper
• 1 tsp Kosher salt

Sriracha Mayo

• 1 cup Mayonnaise
• 3 Green onions, finely chopped
• 2 tbsp Sriracha

• 4 Brioche buns
• Sesame oil
• Sriracha mayo
• Favorite Vietnamese pickled veggies (recipe below)
• Cilantro
• Cucumbers
• Jalapeños (optional)

Method

1. In a large bowl combine all ingredients for patties until fully combine and separate into 4 equal parts. Using your hands, carefully form each patty until even in thickness all the way around is achieved and set aside. You want it about ⅓” thick. (Chill in fridge, until ready to grill)
2. In a small bowl combine ingredients for sriracha mayo and whisk until smooth. Can be made ahead and stored for up to a week.
3. Preheat grill to medium/high heat. Add patties to the grill and allow to cook without moving for 5 minutes. Flip the patties and repeat with the other side. If the meat isn't cooked through, flip every few minutes until cooked to avoid burning. If you don't have a grill heat a large cast iron skillet over medium/high heat and coat lightly with sesame oil. Insert a cooking thermometer to ensure you have cooked to an internal temperature of 165°.
4. To prepare the burgers toast the brioche buns On the grill. Add sriracha mayo to both sides of the bun and top with the patty, cucumbers, jalapeños, cilantro and plenty of pickled vegetables. Serve immediately.

To make pickled vegetables:

Quick Pickled Vegetables 

• 1 cup rice wine vinegar
• 2 Tbsp fish sauce
• 2 Tbsp soy sauce 
• 2 Tbsp Sambal Oleck 
• 1 Tbsp sugar 
• 1 cucumber, thinly sliced
• 1-2 radishes, thinly sliced
• 1/4 lb Dikon radish, thinly sliced
• 1 carrot, jullianed 
• 4 thinly sliced red onion 
• 1 large jalapeño, thinly sliced

Directions 

1. Mix together first 5 ingredients. 
2. Prepare all the vegetables and place in pickling brine. 
3. Seal container, shake and place in refrigerator for 30 minutes to an hour. 

RECIPE NOTES: 

As with any of my recipes, you can trade up or switch out and ingredients. 

* We ran out of cilantro, but had plenty of Thai basil so we used that. 

* We had left over cilantro crema from Ono tacos the night before, so I added sriracha and made it the “Sriracha Mayo”

* We had a couple of non pork eaters, so I switched out to chicken

* We ran out of carrots, so I just added more cucumber.