One-skillet: Spicy Vegetable Noodle Stir Fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Tofu, 1/2-inch cubes
1/2 cup: Chicken broth,
2 tsp: Cornstarch,
2 tbsp: Soy sauce, low-sodium
1 tbsp: Honey,
1 tsp: Sesame oil,
1/2 tsp: Dried red pepper, crushed
Hot chili oil,
2 tbsp: Vegetable oil,
1 lbs: Mixed fresh mushrooms,
1 tbsp: Fresh ginger, minced
1 tbsp: Garlic, minced
1 tbsp: Jalapeno pepper, minced
1/2: Red bell pepper, sliced
1 bunch: Broccoli, florets only
1 cup: Chicken broth, extra
Directions:
Preparation time = 30 minutes Tofu may be regular, firm or extra-firm
and should be drained prior to use. Chili oil is usually found in the
Chinese food section of grocery stores. Liquid red pepper sauce
(Durkee Red Hot, Tabasco, etc) may be used instead of chili sauce. 1.
Place tofu cubes on double layer of paper or cloth towel; let drain
20 minutes while you prepare other ingredients. 2. Whisk 1/2 cup
broth and cornstarch in medium bowl. Mix in soy sauce, honey, sesame
oil and crushed red pepper; set aside. 3. Heat 1 TB oil in wide
non-stick skillet or wok over medium-high heat (depending upon pan).
Add tofu cubes and stir-fry until golden, about 4 minutes. Transfer
to plate using slotted spoon. 4. Add another TB oil to skillet and
set over high heat. Chop or slice mushrooms. Add mushrooms and red
pepper to pan; stir-fry until mushrooms are just tender. Add ginger,
garlic and chili pepper; stir-fry briefly. Remove to tofu platter. 5.
Add broccoli florets to skillet and 1/4 cup chicken broth. Let bubble
until broccoli just turns bright green. 6. Whisk broth-cornstarch
mixture and add to broccoli; bring to a bubble. Dump in reserved tofu
mixture and stir-fry, adding more chicken broth if needed to coat
evenlTaste and season with more sesame oil, hot chili oil and/or
dried red chili peppers. Serve over noodles or rice
Source from luhu.jp
and should be drained prior to use. Chili oil is usually found in the
Chinese food section of grocery stores. Liquid red pepper sauce
(Durkee Red Hot, Tabasco, etc) may be used instead of chili sauce. 1.
Place tofu cubes on double layer of paper or cloth towel; let drain
20 minutes while you prepare other ingredients. 2. Whisk 1/2 cup
broth and cornstarch in medium bowl. Mix in soy sauce, honey, sesame
oil and crushed red pepper; set aside. 3. Heat 1 TB oil in wide
non-stick skillet or wok over medium-high heat (depending upon pan).
Add tofu cubes and stir-fry until golden, about 4 minutes. Transfer
to plate using slotted spoon. 4. Add another TB oil to skillet and
set over high heat. Chop or slice mushrooms. Add mushrooms and red
pepper to pan; stir-fry until mushrooms are just tender. Add ginger,
garlic and chili pepper; stir-fry briefly. Remove to tofu platter. 5.
Add broccoli florets to skillet and 1/4 cup chicken broth. Let bubble
until broccoli just turns bright green. 6. Whisk broth-cornstarch
mixture and add to broccoli; bring to a bubble. Dump in reserved tofu
mixture and stir-fry, adding more chicken broth if needed to coat
evenlTaste and season with more sesame oil, hot chili oil and/or
dried red chili peppers. Serve over noodles or rice
Source from luhu.jp