| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main course, Vegetarian*, One-dish me, Quick dishe |
2 |
Servings |
INGREDIENTS
| 1/3 |
c |
Hoisin sauce |
| 2 |
tb |
Chinese rice wine (or dry sherry) |
| 1 |
tb |
Sesame oil |
| 1 |
tb |
Tamari |
| 2 |
tb |
Vegetable oil |
| 1 |
lb |
Extra-firm tofu, * |
| 6 |
|
Cloves garlic, minced |
| 1/8 |
ts |
Crushed red pepper |
| 1 |
|
Red bell pepper, cut in 3"x1/2"slices |
| 1 |
bn |
Broccoli, cut in small florets, stalks, peeled and sliced, about 5 cups |
| 1/2 |
c |
Walnut halves |
| 1/3 |
c |
Water |
INSTRUCTIONS
SAUCE
STIR-FRY
* 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 <kaye_sykes@NL.COMPUWARE.COM>
Date: Mon, 2 Dec 1996 09:42:27 +0100
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