Five-spice Tofu And Vegetable Stir-fry - Bon Appetit Recipe
Yield: 2 servings;Recipe by luhu.jp
Ingredients:
8 ounce: Firm tofu, (bean curd), cut into 3/4-inch pieces (about half of 14-oz package)
3 tbsp: Vegetable oil,
8 ounce: Mixed broccoli & cauliflower florets, about 3 C
4 ounce: Thinly sliced carrots, about 1 C
3 ounce: Snow peas, strings removed, about 1 C packed
3 large: Garlic cloves, chopped
1/3 cup: Canned vegetable broth or water,
1 tsp: Five-spice powder,
3 tbsp: Soy sauce,
Directions:
Arrange tofu on double-thick layer of paper towels and drain well.
Heat 2 T oil in heavy large skillet over high heat. Add tofu in
single layer and fry 3 minutes until brown on bottom. Turn over tofu
and fry 3 minutes. Transfer tofu to plate.
Heat 1 T oil in same skillet over high heat. Add broccoli, cauli-
flower and carrots; stir-fry 1 minute. Add snow peas and garlic;
stir-fry 30 seconds. Add broth and five-spice powder. Cover skillet;
cook until vegetables are crisp-tender, about 2 minutes. Add soy
sauce and tofu; toss until heated through.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp
Heat 2 T oil in heavy large skillet over high heat. Add tofu in
single layer and fry 3 minutes until brown on bottom. Turn over tofu
and fry 3 minutes. Transfer tofu to plate.
Heat 1 T oil in same skillet over high heat. Add broccoli, cauli-
flower and carrots; stir-fry 1 minute. Add snow peas and garlic;
stir-fry 30 seconds. Add broth and five-spice powder. Cover skillet;
cook until vegetables are crisp-tender, about 2 minutes. Add soy
sauce and tofu; toss until heated through.
Bon Appetit/January/1994 Scanned & edited by Di Pahl &
Source from luhu.jp