Explosive Tofu-veggie Stir-fry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Regular tofu, drained and cut into 1/2" cubes
1/4 cup: Vegetable stock,
1 tsp: Cornstarch,
2 tsp: Red chile paste,
2 tsp: Brown sugar,
1 tbsp: Soy sauce,
1 tsp: Peanut oil,
4 tbsp: Safflower oil,
3 cup: Mushrooms, stemmed and sliced
1 tbsp: Fresh ginger, peeled and minced
2 Cloves: garlic, minced
2 tbsp: Jalape o chile, minced
1/2 cup: Sliced red bell pepper,
1/2 cup: Sliced scallions,
Freshly cooked rice,
Directions:
Someone was asking about recipes with Tofu. Heres a couple of good ones
from Chile Pepper Magazines "Hot, Spicy & Meatless" cookbook.
Place a double layer of paper towels in colander. Place the tofu cubes on
the towels to drain for at least 25 minutes. Combine the vegetable broth
and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the
chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside.
Heat two tablespoons of the safflower oil in a wok or a large pan over high
heat. Add the tofu and stir fry until it is light brown. Remove the tofu
and place on a plate4 using a slotted spoon. Put the rest of the oil in the
wok and continue to heat on high. Add the mushrooms first and stir-fry for
about 5 minutes. Next add the rest of the ingredients, including the tofu
and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture
into t he wok and bring to a boil. Divide the rice onto plates and top with
stir fry.
Serves 4.
Posted to CHILE-HEADS DIGEST by Scott Peterson on Sep 12,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
from Chile Pepper Magazines "Hot, Spicy & Meatless" cookbook.
Place a double layer of paper towels in colander. Place the tofu cubes on
the towels to drain for at least 25 minutes. Combine the vegetable broth
and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the
chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside.
Heat two tablespoons of the safflower oil in a wok or a large pan over high
heat. Add the tofu and stir fry until it is light brown. Remove the tofu
and place on a plate4 using a slotted spoon. Put the rest of the oil in the
wok and continue to heat on high. Add the mushrooms first and stir-fry for
about 5 minutes. Next add the rest of the ingredients, including the tofu
and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture
into t he wok and bring to a boil. Divide the rice onto plates and top with
stir fry.
Serves 4.
Posted to CHILE-HEADS DIGEST by Scott Peterson
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Tags
None