by Christopher Moorhead | Feb 7, 2025
Cook spaghetti per manufacturer’s instruction until al dente. Drain well and toss with 2 Tbsp. of corn oil. If not used immediately, cover and refrigerate. Season cooked spaghetti with ¼ C. Garlic Sesame Sauce, coat and mix well. Heat griddle or wok at high heat, add...
by Christopher Moorhead | Feb 7, 2025
Gently press out excess water from soft tofu then cut into ¾” cubes, and set aside. Take frozen soy beans, thaw slightly, rinse in cold water, drain and set aside. In a bowl that is large enough to hold all the ingredients, add the Garlic Sesame Sauce, rice vinegar,...
by Christopher Moorhead | Feb 7, 2025
Heats a non-stick pan, add oil then tofu and brown tofu 3-4 minutes, stirring occasionally. Remove when tofu is browned. Add oil to heated pan then red bell peppers; let it sear 45-50 seconds. Add garlic and asparagus, sauté about a minute and add tofu. Add in XOX...
by Christopher Moorhead | Feb 7, 2025
Gently squeeze out packing water from tofu. Slice tofu into ½” thick 1’ squares. Marinate tofu with 2 Tbsp. General Kung Pao Sauce 15 minutes or longer. Heat sauté pan at high heat. Add oil, then tofu and let tofu sear 30 seconds. Tofu may be deep fried until golden...
by Christopher Moorhead | Feb 7, 2025
Cook pasta per manufacturer instructions, rinsed, drained add 2 Tbsp. roasted sesame seed oil mix well and refrigerate about 20 minutes until chilled. Slice green onions, cucumbers, red onions and shred carrots. Mix Kung Pao Sauce, Hawaiian Sweet and Sour Sauce,...
