Sunday, January 29, 2012

Hoisin Tofu Bao, Gobi Manchurian

Dinner 01/29

Hoisin Tofu Bao

Gobi Manchurian

This was a triumph.

Tonight was Einkorn flour experiment number three, involving bao, or steamed buns. They were filled with oolong-smoked tofu cooked with a homemade hoisin sauce (tamari, agave, sriracha, black vinegar, sesame oil, garlic, ginger, thickened with a water/cornstarch slurry), shredded carrot, napa cabbage, bell pepper and pickled cucumber.

I'm making a note here: HUGE SUCCESS.

Light, fluffy and full of flavor, this yeasted dough exceeded our previous bao experiments by a large measure.

It's hard to overstate my satisfaction.

Also along for the ride was Gobi Manchurian (recipe), a deep-fried cauliflower tempura with a spicy onion, tomato and chile sauce. This also used the Einkorn flour, again to great effect. I think it's safe to say we're going to be using this from now on...

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