Name: Explosive Tofu-Veggie Stir-Fry
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

It is an instructive and solemn fact, brought out in the history of more than one revival, that when a whole neighborhood had been well watered with the showers of grace, no drop of blessing has descended there where a spirit of controversy and strife had obtained a footing. The Spirit of God hovered around but fled from the scene of discord as from a doomed region where his dove-like temper could find no resting-place… Ever remember that “His work is sown in peace of them that make peace,” and no dwelling can be more distasteful, no vessel more unsuitable to Him, than a heart which delights itself with matters that provoke contention and strife… Labor with all diligence to keep your own minds in the peace of God, and in your intercourse and connection with others ever to strive for “the things which make for peace.”

Unknown Author

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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