| 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 |
t |
Cornstarch |
| 2 |
t |
Red chile paste |
| 2 |
t |
Brown sugar |
| 1 |
T |
Soy sauce |
| 1 |
t |
Peanut oil |
| 4 |
T |
Safflower oil |
| 3 |
c |
Mushrooms, stemmed and |
|
|
sliced |
| 1 |
T |
Fresh ginger, peeled and |
|
|
minced |
| 2 |
|
Cloves garlic, minced |
| 2 |
T |
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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