| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Dishes | 2 | Servings |
INGREDIENTS
| 3 | tb | Soy sauce |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Cooking sherry |
| 1 | ts | Sesame seeds |
| 2 | ts | Curry powder |
| 1 | ts | Hot chili oil; or to taste |
| 1 | tb | Sugar |
| 1 | ts | Dried chives |
| 1 | ts | Dried parsley |
| 1 | pk | Tofu; (10 1/2 oz) diced |
| 2 | ts | Peanut oil |
| 1 | Clove garlic; minced | |
| 1 | sm | Onion; chopped |
| 1 | Carrot; sliced diagonally | |
| 1/4 | c | Chopped dry-roasted peanuts |
| 1/4 | c | Chopped dried apricots |
| 3 | c | Steamed rice; (1 cup dry) |
INSTRUCTIONS
SAUCE [Start rice.] In a large glass baking dish, mix together sauce ingredients. Marinate tofu in sauce 5 minutes. [Meanwhile prepare remaining ingredients.] Heat oil in wok. Stir-fry remaining ingredients until onion has softened. Add tofu and marinating sauce. Heat until warmed through. Serve over steamed rice. Makes 4 servings [for people on a starvation diet ~ - 2 generous servings]. Per serving: Cal 438 / Prot 18g / Fat 13g / Carb 69 g / Chol 0g / Sodium 1.025 mg / Fiber 9g NOTES : Different and yummy. A "generous" teaspoon chili oil is good. Cut tofu in <1/2" dice. Recipe by: VegTimes Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@sover.net> on Jan 31, 1998
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