| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetarian | Main course, Vegetarian*, Quick dishe | 1 | Servings |
INGREDIENTS
| 1 | lb | Lowfat tofu; extra-firm or firm) |
| 1 | c | Chicken or vegetable broth |
| 2 | tb | Soy sauce |
| 1 | tb | Rice wine ; OR dry sherry |
| 1 | ts | Sesame oil |
| 2 | ts | Chili paste with garlic; AKA chile garlic sau |
| 1 | ts | Brown sugar |
| 1 | tb | Canola oil |
| 1 | tb | Peeled and minced fresh ginger |
| 2 | lg | Garlic (or 3 small); minced |
| 1/2 | Yellow onion; cut into 1/2" chunks | |
| 1 | sm | Red bell pepper; cut into 1/2" chunks |
| 1 | sm | Yellow bell pepper; cut into 1/2" chunks |
| 1/2 | lb | Snow peas, trimmed, sliced in half |
| 4 | White mushrooms; sliced | |
| 2 | ts | Cornstarch |
| 1 | tb | Water |
| 6 | c | Cooked jasmine rice; OR other rice |
INSTRUCTIONS
If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap regular tofu in a clean dish towel or cheesecloth, place a heavy object on top (such as a heavy pot), and let sit on a large plate for 30 minutes to squeeze out excess water. Pat dry and cut into 1/2" chunks. Combine broth soy sauce, rice wine or sherry, sesame oil, chile paste with garlic, and brown sugar in a small bowl, and set aside. Place wok over medium heat. When hot add canola oil. Add ginger, garlic, and onion, and stir-fry briskly for a few seconds. Increase heat to high, add tofu, and stir-fry for 2 minutes. Toss in peppers, snow peas, and mushrooms, and sttir-fr briskly for 2 minutes. Dissolve cornstarch in water. Pour reserved stock mixture into hot wok, and bring to a boil. Add cornstarch mixture, and cook until sauce thicknes slightly, about 3 minutes. Serve immediately over piping-hot steamed rice. Serves 4-6. Recipe By : Cooking Light Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:28:42 +0100 From: Kaye Sykes <Sykes.Kaye@UNIFACE.NL>
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