A recipe by Mélissa Clément, from Cuisiner en famille.
Chicken (thigh) or firm tofu 454 g (your choice)
Cornstarch 15 mL (1 tbsp.)
Soy Sauce 60 mL (1/4 cup)
Rice vinegar 60 mL (1/4 cup)
Water 60 mL (1/4 cup)
Toasted sesame oil 15 mL (1 tbsp.)
Fresh ginger, finely grated 15 mL (1 tbsp.)
Garlic, minced 1 clove
Sambal oelek 5 mL (1 tsp.)
Tomato paste 5 mL (1 tsp.)
Vegetable oil (for sautéing) 60 mL (1/4 cup)
Water 45 mL (3 tsp.)
Sugar 60 mL (1/4 cup)
Bok choy, cut in half 4
Toasted sesame seeds 15 mL (1 tbsp.)
Green onion, finely diced 2
Mix the cornstarch, soy sauce, sesame oil, rice vinegar, water, ginger, garlic and sambal oelek in a bowl. Set aside.
Bring the sugar and water to a boil in a large pot. Boil without stirring until the mixture is a golden colour. Add the soy sauce mixture to it. Simmer until the caramel is completely dissolved and the sauce is syrupy. *Don’t overcook the garlic.* Add the tomato paste last. Mix and set aside.
Cut the chicken or tofu into medium dice, coat with a mixture of flour and cornstarch. Remove the excess and set aside.
In a large non-stick skillet, sauté the chicken or tofu in the oil at medium-high heat until browned on all sides. Add the sauce and thoroughly coat the chicken or tofu.
Serve with the bok choy, well grilled in sesame oil, on a bed of rice or vermicelli. Sprinkle with the sesame seeds and diced green onions.