| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Dishes |
2 |
Servings |
INGREDIENTS
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Cooking sherry |
| 1 |
ts |
Sesame seeds |
| 2 |
ts |
Curry powder |
| 1 |
ts |
Hot chili oil; or to taste |
| 1 |
tb |
Sugar |
| 1 |
ts |
Dried chives |
| 1 |
ts |
Dried parsley |
| 1 |
pk |
Tofu; (10 1/2 oz) diced |
| 2 |
ts |
Peanut oil |
| 1 |
|
Clove garlic; minced |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Carrot; sliced diagonally |
| 1/4 |
c |
Chopped dry-roasted peanuts |
| 1/4 |
c |
Chopped dried apricots |
| 3 |
c |
Steamed rice; (1 cup dry) |
INSTRUCTIONS
SAUCE
[Start rice.] In a large glass baking dish, mix together sauce ingredients.
Marinate tofu in sauce 5 minutes. [Meanwhile prepare remaining
ingredients.] Heat oil in wok. Stir-fry remaining ingredients until onion
has softened. Add tofu and marinating sauce. Heat until warmed through.
Serve over steamed rice. Makes 4 servings [for people on a starvation diet
~ - 2 generous servings]. Per serving: Cal 438 / Prot 18g / Fat 13g / Carb
69 g / Chol 0g / Sodium
1.025 mg / Fiber 9g
NOTES : Different and yummy. A "generous" teaspoon chili oil is good. Cut
tofu in <1/2" dice.
Recipe by: VegTimes
Posted to MC-Recipe Digest V1 #1070 by Sue <suechef@sover.net> on Jan 31,
1998
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