Name: Spicy Tofu Vegetable Toss with Jasmine Rice
Ingredients: 1 lb Lowfat tofu; extra-firm or firm); 1 c Chicken or vegetable broth; 2 tb Soy sauce; 1 tb Rice wine ; OR dry sherry; 1 ts Sesame oil; 2 ts Chili paste with garlic; AKA chile garlic sau; 1 ts Brown sugar; 1 tb Canola oil; 1 tb Peeled and minced fresh ginger; 2 lg Garlic (or 3 small); minced; 1/2 Yellow onion; cut into 1/2" chunks; 1 sm Red bell pepper; cut into 1/2" chunks; 1 sm Yellow bell pepper; cut into 1/2" chunks; 1/2 lb Snow peas, trimmed, sliced in half; 4 White mushrooms; sliced; 2 ts Cornstarch; 1 tb Water; 6 c Cooked jasmine rice; OR other rice

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats	Vegetarian	Main course, Vegetarian*, Quick dishe	1	Servings

INGREDIENTS

1	lb	Lowfat tofu; extra-firm or firm)
1	c	Chicken or vegetable broth
2	tb	Soy sauce
1	tb	Rice wine ; OR dry sherry
1	ts	Sesame oil
2	ts	Chili paste with garlic; AKA chile garlic sau
1	ts	Brown sugar
1	tb	Canola oil
1	tb	Peeled and minced fresh ginger
2	lg	Garlic (or 3 small); minced
1/2		Yellow onion; cut into 1/2" chunks
1	sm	Red bell pepper; cut into 1/2" chunks
1	sm	Yellow bell pepper; cut into 1/2" chunks
1/2	lb	Snow peas, trimmed, sliced in half
4		White mushrooms; sliced
2	ts	Cornstarch
1	tb	Water
6	c	Cooked jasmine rice; OR other rice

INSTRUCTIONS

If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap
regular tofu in a clean dish towel or cheesecloth, place a heavy object on
top (such as a heavy pot), and let sit on a large plate for 30 minutes to
squeeze out excess water. Pat dry and cut into 1/2" chunks.
Combine broth soy sauce, rice wine or sherry, sesame oil, chile paste with
garlic, and brown sugar in a small bowl, and set aside.
Place wok over medium heat. When hot add canola oil. Add ginger, garlic,
and onion, and stir-fry briskly for a few seconds. Increase heat to high,
add tofu, and stir-fry for 2 minutes. Toss in peppers, snow peas, and
mushrooms, and sttir-fr briskly for 2 minutes.
Dissolve cornstarch in water. Pour reserved stock mixture into hot wok, and
bring to a boil. Add cornstarch mixture, and cook until sauce thicknes
slightly, about 3 minutes. Serve immediately over piping-hot steamed rice.
Serves 4-6.
Recipe By     : Cooking Light
Posted to EAT-L Digest 10 November 96
Date:    Mon, 11 Nov 1996 09:28:42 +0100
From:    Kaye Sykes <Sykes.Kaye@UNIFACE.NL>

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