Spicy tofu vegetable toss with jasmine rice

1 Servings

Ingredients

Quantity Ingredient
1 pounds Lowfat tofu; extra-firm or firm)
1 cup Chicken or vegetable broth
2 tablespoons Soy sauce
1 tablespoon Rice wine ; OR dry sherry
1 teaspoon Sesame oil
2 teaspoons Chili paste with garlic; AKA chile garlic sau
1 teaspoon Brown sugar
1 tablespoon Canola oil
1 tablespoon Peeled and minced fresh ginger
2 larges Garlic (or 3 small); minced
½ Yellow onion; cut into 1/2\" chunks
1 small Red bell pepper; cut into 1/2\" chunks
1 small Yellow bell pepper; cut into 1/2\" chunks
½ pounds Snow peas, trimmed, sliced in half
4 White mushrooms; sliced
2 teaspoons Cornstarch
1 tablespoon Water
6 cups Cooked jasmine rice; OR other rice

Directions

If using lowfat tofu, simply cut it into ½" chunks. Otherwise, wrap regular tofu in a clean dish towel or cheesecloth, place a heavy object on top (such as a heavy pot), and let sit on a large plate for 30 minutes to squeeze out excess water. Pat dry and cut into ½" chunks.

Combine broth soy sauce, rice wine or sherry, sesame oil, chile paste with garlic, and brown sugar in a small bowl, and set aside.

Place wok over medium heat. When hot add canola oil. Add ginger, garlic, and onion, and stir-fry briskly for a few seconds. Increase heat to high, add tofu, and stir-fry for 2 minutes. Toss in peppers, snow peas, and mushrooms, and sttir-fr briskly for 2 minutes.

Dissolve cornstarch in water. Pour reserved stock mixture into hot wok, and bring to a boil. Add cornstarch mixture, and cook until sauce thicknes slightly, about 3 minutes. Serve immediately over piping-hot steamed rice.

Serves 4-6.

Recipe By : Cooking Light

Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 09:28:42 +0100 From: Kaye Sykes <Sykes.Kaye@...>

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