Explosive tofu-veggie stir-fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Regular tofu; drained and cut into 1/2\" cubes |
| ¼ | cup | Vegetable stock |
| 1 | teaspoon | Cornstarch |
| 2 | teaspoons | Red chile paste |
| 2 | teaspoons | Brown sugar |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Peanut oil |
| 4 | tablespoons | Safflower oil |
| 3 | cups | Mushrooms; stemmed and sliced |
| 1 | tablespoon | Fresh ginger; peeled and minced |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Jalapeño chile; minced |
| ½ | cup | Sliced red bell pepper |
| ½ | cup | Sliced scallions |
| Freshly cooked rice | ||
Directions
Someone was asking about recipes with Tofu. Here's a couple of good ones from Chile Pepper Magazine's "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 <scottp4@...> on Sep 12, 1998, converted by MM_Buster v2.0l.