| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Regular tofu; drained and cut into 1/2" cubes |
| 1/4 | c | Vegetable stock |
| 1 | ts | Cornstarch |
| 2 | ts | Red chile paste |
| 2 | ts | Brown sugar |
| 1 | tb | Soy sauce |
| 1 | ts | Peanut oil |
| 4 | tb | Safflower oil |
| 3 | c | Mushrooms; stemmed and sliced |
| 1 | tb | Fresh ginger; peeled and minced |
| 2 | Cloves garlic; minced | |
| 2 | tb | Jalapeño chile; minced |
| 1/2 | c | Sliced red bell pepper |
| 1/2 | c | Sliced scallions |
| Freshly cooked rice |
INSTRUCTIONS
Someone was asking about recipes with Tofu. Here's a couple of good ones from Chile Pepper Magazine's "Hot, Spicy & Meatless" cookbook. Place a double layer of paper towels in colander. Place the tofu cubes on the towels to drain for at least 25 minutes. Combine the vegetable broth and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside. Heat two tablespoons of the safflower oil in a wok or a large pan over high heat. Add the tofu and stir fry until it is light brown. Remove the tofu and place on a plate4 using a slotted spoon. Put the rest of the oil in the wok and continue to heat on high. Add the mushrooms first and stir-fry for about 5 minutes. Next add the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry. Serves 4. Posted to CHILE-HEADS DIGEST by Scott Peterson <scottp4@ibm.net> on Sep 12, 1998, converted by MM_Buster v2.0l.
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