I fell in love with chayote once I tried it. So, I have been buying it quite frequently because chayote is a nutritious veggie. I mentioned about the nutrition in my previous or first post about chayote, please refer back to my old post (under vegetable) to read about it if you are interested.
The above dish is easy and super delicious. I just substituted the chicken breast with tofu for my meatless meal. All you need for this dish is a bottle of Lee Kum Kee's Chu Hou Sauce. I just ran out of this sauce and I have been to two Asian supermarkets and couldn't find it. *cry* I guess I had to make another trip to a different Asian supermarket up in Denver to search for it. I dislike how the Asian market here is not quick in restocking their products or sometimes they just stop ordering it. *sigh*
- 1/2 (14 oz) Extra firm tofu, so 7 oz
- 1/2 chayote, washed
- 1 small carrot, thinly sliced
- 3 cloves of garlic, minced
- 2 tsp. LKK Chu Hou sauce
- 1/4 tsp. cane sugar
1. Cut half of the extra firm tofu, keep the other half in an air-tight container and cover it with water. Keep in the refrigerator for other use. For the other half, cut it into strips (like above picture). Take a plate, lay a paper towel on top. Put the tofu single layer on top of the paper towel. Cover it with another paper towel. Pat dry.
2. Wear a glove and cut the chayote in half (if small, you can use one chayote). Keep the other half wrap in cling wrap and in the refrigerator. Thinly slice the chayote. Set aside.
3. Put corn starch in a shallow bowl. Dip and cover each tofu with the cornstarch and then drop it into the hot oil. Pan-fry it until both sides are golden brown. Dish out and set aside.
4. In the same wok with a little oil. Add in garlic, fry until slightly brown. Add in chayote and carrot and stir-fry well. Add in chu hou sauce and tofu. Mix well. Add sugar and mix well. Serve hot.