Vegetables, yarn, and yarns: all of my passions all in one place.

Tuesday, January 22, 2013

Duck Sauce

A year or two ago, I purchased canned apricots. The idea was that if I love the fresh ones, I'd at least like the canned ones. However, canned apricots are just mushy and a tad overripe, or at least these ones were. I managed to get through all but one can, and there that can remained in the back of our canned-goods cupboard.

Then, there came one of those nights (ever so frequent now) where we needed a meal and just searched the cupboard to make a stir fry. I happened upon a recipe for duck sauce, remembered that can of apricots, and things just fell into place.

Veggie and Tofu Stir fry with Duck Sauce
What you need:
1 package noodles
assorted veggies (I believe I used red peper, broccoli, carrots, and mushrooms)
1 package extra firm tofu
4 t soy sauce + more for marinating the tofu
1 can apricots
2 T white vinegar

1. Bake the tofu, marinated in a liberal amount of soy sauce, for about a half an hour, turning once halfway through the cooking time.

2. Cook the noodles according to package instructions.

3. Make the duck sauce. Put the apricots, vinegar, and 4 teaspoons of soy sauce in a blender. Blend to smooth. It will look a lot like egg yolk and frankly, really unappetizing.

4. Stiry fry the veggies until tender and add the tofu to them. Pour in half the duck sauce and fry for a few minutes.

5. Add the noodles and the remaining duck sauce and fry for a few more minutes, stirring occasionally.

6. Dig in. The duck sauce is sweet with a hint of salt and really makes the stir fry special. You can also just make the duck sauce and use it on meatier dishes if you tend toward carnivorism.

No comments:

Post a Comment