Too many sandwiches on too many days and I was craving for a simple stir fry that explodes with Asian flavors. So on our last trip to the grocery, I bought a couple of blocks of tofu and promised myself I’d satisfy the craving. I started to with this dish — tofu and bangus (milkfish) belly fillets with homemade teriyaki sauce.
This stir fry is best served with plain white rice. For color and contrast in texture, serve the tofu and fish with raw greens on the side. I am partial to arugula but lettuce will work just as well. And, for visual appeal, sprinkle with chopped herbs just before serving. Parsley or cilantro are good choices.
Tofu and bangus (milkfish) belly fillets with teriyaki sauce
- 1 cake firm tofu about 300 g.
- 2 bangus (milkfish) belly fillets about 500 g.
- alt and pepper
- 1/2 cup tapioca starch or corn starch, for dredging
- 1 and 1/2 cups cooking oil for frying
Start heating the cooking oil in a wok or frying pan.
Cut the tofu into small squares.
Cut the fish into similar size. Sprinkle with salt and pepper.
When the oil is got, add all the tofu and fry until lightly browned (see tips). Drain on paper towels.
Reheat the oil.
Dredge the fish squares in starch and fry, in batches, until golden and crisp. Drain on paper towels.
Pour off the oil. Scrape or wipe the wok with paper towels to remove burnt starch that may be stuck.
Pour in and mix together the soy sauce, mirin, sake, sugar and ginger. Boil for a minute. Add the starch solution. Cook, stirring often, until thick and no longer cloudy. Turn off the heat, add the tofu and fish. Toss to coat each piece of tofu and fish with sauce. Serve the tofu and bangus (milkfish) belly fillets with teriyaki sauce immediately.