| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main course, One-dish me, Quick dishe, Vegetarian* | 2 | Servings |
INGREDIENTS
| 1/3 | c | Hoisin sauce |
| 2 | T | Chinese rice wine, or dry |
| sherry | ||
| 1 | T | Sesame oil |
| 1 | T | Tamari |
| 2 | T | Vegetable oil |
| 1 | lb | Extra-firm tofu, * |
| 6 | Cloves garlic, minced | |
| 1/8 | t | Crushed red pepper |
| 1 | Red bell pepper, cut in | |
| 3"x1/2"slices | ||
| 1 | Broccoli, cut in small | |
| florets stalks peeled | ||
| and | ||
| sliced about 5 cups | ||
| 1/2 | c | Walnut halves |
| 1/3 | c | Water |
INSTRUCTIONS
Sliced [about 1/2" thick], patted very dry, then cut into 2"x1/2" logs. [Start rice.] Combine sauce ingredients in a small bowl and set aside. Heat oil in a wok or large skillet over high heat until hot but not smoking. Make sure tofu is patted very dy to prevent sticking. Add tofu to wok and stir-fry until llightly golden. Transfer tofu to a platter and reduce heat to medium-high. Add a teaspoon of oil to the wok. Add garlic and crushed red pepper flakes and cook 1 min. Stir in red bell pepper, broccoli, and walnuts; and toss to coat with the garlic. Pour in water, toss vegetables, then cover the pan. Cook 5 min or until vegetables are tender but crunchy. Stir in tofu, then pour on the sauce mixture. Stir-fry 1 min or until the sauce coats everything and is thickned. Serve on rice. NOTES : From Main Course Vegetarian Pleasures by Jeanne Lamlin Posted to EAT-L Digest 01 Dec 96 Recipe by: Veg Times From: Kaye Sykes <[email protected]> Date: Mon, 2 Dec 1996 09:42:27 +0100
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Nutrition (calculated from recipe ingredients)
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Calories: 763
Calories From Fat: 469
Total Fat: 54.8g
Cholesterol: 1.3mg
Sodium: 1220.4mg
Potassium: 757.6mg
Carbohydrates: 38.7g
Fiber: 6.3g
Sugar: 17.2g
Protein: 30.9g