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Add Some Flavor (and a Hint of Heat) to Your Memorial Day Weekend With This Quick + Tasty Dish

Memorial Day weekend is upon us, and one of the best ways to celebrate is with good company (within safe distances) and good food.  For this week’s #FoodieFriday we’re trying out a new recipe courtesy of Savory Spice Shop.  A homemade version of your favorite take-out dish (but with an extra kick) here’s how you can make Sweet & Sour Stir-Fry with Sesame Tofu at home.

Click below to watch a how-to video (featuring our new favorite kitchen accessories from Room & Board),or follow the steps below.


Servings: 4

Time: 15 minutes active prep; 15 minutes cook time

Nutrition: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian


For Tofu:

    • 1 lb. extra-firm tofu, cut into cubes
    • 1/2 cup cornstarch
    • 1/2 tsp. Kosher Salt
    • 3 Tbsp. vegetable oil, plus more if needed

For Vegetables:



For tofu: 

Pat tofu cubes using paper towels to remove as much moisture as possible. Mix together cornstarch and salt and coat dried tofu in the mixture. Heat vegetable oil in a large pan over medium-high heat. Add coated tofu and brown on all sides until golden, working in batches and adding more oil if needed. Set crispy tofu on a plate lined with paper towels while you prepare the vegetables.

For vegetables: 

Whisk together Hot Pepper Vinegar Barbecue Sauce, soy sauce/tamari, honey, sesame oil, and garlic. Separately, stir together cornstarch and water to make a slurry. In a medium pan over medium-high heat, add vegetable oil and sauté vegetables until barely softened, about 2 – 3 minutes. Add in sauce mixture and cornstarch slurry and let reduce until sauce has thickened slightly and vegetables are cooked to desired doneness, about 3 to 4 min. Toss in crispy tofu and sprinkle with sesame seeds to garnish.

Surfas: Hands-On Cooking Class Kitchen Fundamentals & Mastering Knife Skills

Master the most important tool in the kitchen by practicing and perfecting your knife skills.  Our chef instructor will show you how to mince, dice, brunoise, bâtonnet, and julienne a variety of vegetables. You will also learn how to break down (or fabricate) a chicken, blanch and peel pearl onions and tomatoes, chiffonade herbs, and supreme oranges.  Next you will turn your hard work into a hearty Coq au Vin and Citrus Salsa. Expand your kitchen fundamentals by taking our knife skills class!

Create and Taste: Coq au Vin and Citrus Salsa.

Tickets are $65 per person. To sign up, please visit our or our store location at 3309 Hyland Avenue Costa Mesa, CA 92626 – 714-453-COOK (2665)

PIRCH Cooking By The Book

Cooking By The Book|11:30am-1:00pm| RSVP Suggested
Please join Pirch in The Patio every weekend this month as our amazing culinary team teaches you all about cooking out-of-doors, using the Kalamazoo Grill.
Stop by the showroom to RSVP at Bliss Cafe.

PIRCH Cooking By The Book

Every Sunday | Cooking By The Book | 11:30 AM to 1:00 PM | RSVP Suggested
It’s reading, followed by eating! Come and join our chefs every Sunday as a work of literary art is transformed into its culinary counterpart. We’ll draw inspiration from a cookbook in our Boutique, then gather fresh ingredients to create something so delicious, words might not do it justice — and not just because your mouth will be full! Space is limited, please stop by The Pirch showroom to RSVP.

Pirch – Sourcing Saturdays

Sourcing Saturday | 9:30AM to 11:30AM | RSVP Required

Mother Nature called. Your groceries are ready. A member of the PIRCH Culinary Team will gather fresh produce and meats from local farmer’s markets then you’ll help produce a dish form those ingredients.

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