Shanghai Tofu with Pine Nuts and Peppers
The first time I had this dish was at a modern restaurant in Hong Kong named Ye Shanghai. Our relatives got the chicken version and Emily and I got the tofu version. It was simply delicious. Tofu with pine nuts peppers and seasoning and served with a plate full of crispy shao bing. The shoo bing is a pastry bread formed like a bowl, encrusted with sesame seeds, and is crispy on the outside and soft on the inside. The perfect container to scoop mounds of any filling into. The following recipe is fairly close to the one I had in Hong Kong and very enjoyable.
- 15 ounces baked tofu, finely diced
- 1/2 cup pine nuts, roasted
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 2 cloves garlic, finely diced
- 1/2 teaspoon black sesame seeds
- 1/2 teaspoon white sesame seeds
- 2 tablespoons soy sauce
- 4 – 8 tablespoons water
- 1 teaspoons rice wine vinegar
- 1 teaspoons cornstarch
- 1 teaspoon vegan sugar
- 1/8 teaspoon Chinese five spice
- 8 shao bing
- 1 package of mini pita bread
- 1 package of lavash bread
- 1 head of Bibb lettuce, (leaves separated, washed and dried)
- Finely dice the tofu (1/8 to 1/16 inch), red peppers, green peppers (1/8 to 1/16 inch) and garlic.
- In a small bowl, combine the soy sauce, rice wine vinegar, cornstarch, vegan sugar, sesame oil and tabasco. Set aside.
- In a dry non-stick pan over medium high heat roast the pine nuts for 2 to 3 minutes until golden brown.
- In a large pan over medium to medium high heat, add 1 tablespoon of vegetable oil, and saute the pepper until almost tender. Add the garlic and cook for another 30 seconds to 1 minute.
- Add the tofu, pine nuts, and sesame seed and saute for another 2 to 3 minutes.
- Add the tofu mixture to either shau bing, pita pockets, lavash, or lettuce cups and enjoy!
You can use pita pockets or lavash bread as a substitute for Shou Bing, or you can use lettuce cups. Also, very tasty. Anyway you serve it you can’t go wrong with this awesome dish.