Yield: ~1 hotel pan
Ingredients:
10 lbs. firm tofu
3 bunches leeks, white part only, well washed
2 cups corn or olive oil
15 garlic cloves, thinly sliced
¼ cup ginger, peeled and julienned
3 bunches scallions, trimmed, cut on the diagonal into 2-inch lengths
6 jalapeno peppers, thinly sliced (optional)
2 ¼ cups soy sauce
½ cup balsamic vinegar
Salt and pepper to taste
Instructions:
1. Drain the tofu, and cut into large chunks.
2. Remove the tough outer skin of the leek and cut the leek in half lengthwise,
then cut into 2-inch crosswise slices. Wash again to remove any remaining
grit; drain.
3. Heat the oil in a large pan and add the garlic and ginger. Cook over high heat,
stirring, until the garlic is lightly browned, 1-2 minutes.
4. Add the tofu pieces and cook for about 3 minutes per side, turning once, until
browned on both sides. Add the leek, scallions, and jalapenos, and cook for 2
minutes, stirring. Add the soy sauce and vinegar. Bring to a boil, reduce the
heat, cover and simmer, stirring occasionally, until the leek is softened, about
10 minutes. Season to taste with salt and pepper.
