| 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.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”