| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New text im, Cooking rig |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
c |
Firm tofu; cubed |
| 1/2 |
c |
Red onion; thinly sliced |
| 1/2 |
c |
Crimini or shiitake mushrooms; quartered |
| 2 |
tb |
Garlic; slivered |
| 1 |
c |
Artichoke hearts*; quartered |
| 1 1/2 |
c |
Fresh or canned diced tomatoes; in juice |
| 1 |
tb |
Capers; drained |
| 1/4 |
c |
Nicoise, kalamata or oil-cured olives; pitted and halv oil-cured olives; pitted and halv oil-cured olives; pitted and halv |
|
|
Salt and freshly ground pepper Garnish– |
|
|
Steamed basmati or jasmine rice |
|
|
Freshly grated Parmesan and basil sprigs |
INSTRUCTIONS
Heat 2 tablespoons of olive oil in a wok or non-stick skillet and gently
stir fry the tofu until golden brown. Remove and set aside.
Heat the remaining oil and add the onions, mushrooms and garlic and saute
until crisp, tender and lightly colored. Add the artichokes, tomatoes,
capers and olives and cook for 3-4 minutes until flavors come together.
Correct seasoning with salt and pepper. Carefully stir in tofu and serve
immediately with steamed rice, freshly grated Parmesan and fresh basil.
Yield: 4 servings
Recipe By : COOKING RIGHT SHOW #CR9645
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 17:26:19 -0400
From: billspa@icanect.net (Bill Spalding)
NOTES : *use ONLY fresh cooked or canned artichoke hearts--NOT marinated
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