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
Heat griddle at high heat, add oil then onions, toss-fry 20 seconds. Add in carrots, bamboo shoot and velvetized chicken. Toss-fry until hot, then add in 1-1/4 C. Thai Wrap Sauce, Remove and keep warm. Making wrap: Place ¾ C. of filling lengthwise on tortilla along...
by Christopher Moorhead | Feb 7, 2025
Marinate and velvetize sliced beef as instructed below. Heat a pan or wok at high heat; add oil then onions, celery, red and green bell peppers let sear about 30 seconds before stirring. Add Garlic-ginger infusion and sauté 30 seconds. Add velvetized beef and let sear...
by Christopher Moorhead | Feb 7, 2025
Dissolve Marinade Seasoning with 1 Tbsp. water and mix with 1 Tbsp. oil in a container then add in sliced chicken and marinate for an hour more. Cover and refrigerate. Grill and slightly char pineapple to concentrate sweetness, and set aside.(Optional) Batter mix: Add...
