| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Indo |
|
1 |
servings |
INGREDIENTS
| 1 |
|
1-lb block of firm tofu; weighted to get rid of some of the water, then cut into one inch cubes |
| 1/2 |
c |
Water |
| 2 |
tb |
Chile garlic paste; available any Asian market |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Dry sherry or chinese cooking wine |
| 2 |
ts |
Soy sauce |
| 1/4 |
lb |
Mushrooms; cut into quarters |
| 5 |
|
Green onions; (scallions) chopped up, one inch chops |
| 3 |
|
Stalks of celery; same chop as onions |
| 1 |
|
Green bell pepper; cut into about one inch chunks |
| 2 |
|
RED jalapenos; seeded and cut into 1/2 inch pieces |
| 2 |
tb |
Peanut or vegetable oil |
INSTRUCTIONS
Heat one tbls oil to sizzle,in a wok, and stir fry the tofu pieces until
all lightly browned, remove from wok, and set aside. Mix the chile paste,
water, cornstarch soy sauce and sherry or cooking wine in a small bowl and
set aside. Heat remaining oil to sizzle in the wok and stir fry all the
vegetables at once, for about 2 minutes, then add the chile mixture, stir
around until well mixed and a little thickened, then carefully mix in the
reserved tofu, and any liquid that accumulated with it. Sprinkle with
sesame oil, and serve with Thai rice, Vegetable fried rice, Indonesian
fried rice, and enjoy! Doug in BC
Posted to CHILE-HEADS DIGEST by a1a63302 <dirvin@bc.sympatico.ca> on Dec
22, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“If you want to be a leader, you must serve.”