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| Take yesterday's chicken stock based poutine gravy. Add hoisin and plum sauce as well as soy sauce, red pepper flakes, chopped green onion, Sriracha sauce, red pepper and a ton of black pepper. Add some more stock and bring to a boil so it's no longer a gelatinous blob. |
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| Cube up a bunch of firm tofu |
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| Fry up the tofu in vegetable and sesame oil with soy sauce, black pepper and salt |
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| Cook up some jasmine rice with red pepper, black pepper and curry powder |
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| Fry the tofu until brown and crispy on the outside. Extra firm works better. |
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| Add caption |
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| Pile the tofu on the rice. |
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| Add reconstituted and spiced up sauce and chow down. Make sure to have some sort of milk handy. This stuff was a serious slow burn. |
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