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Explosive Tofu-veggie Stir-fry

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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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