Explosive Tofu-Veggie Stir-Fry

Categories: None

Serves: 1 Servings

Ingredients:

8 oz Regular tofu; drained and
-cut into 1/2" cubes
1/4 c Vegetable stock
1 ts Cornstarch
2 ts Red chile paste
2 ts Brown sugar
1 tb Soy sauce
1 ts Peanut oil
4 tb Safflower oil
3 c Mushrooms; stemmed and
-sliced
1 tb Fresh ginger; peeled and
-minced
2 Cloves garlic; minced
2 tb Jalapeño chile; minced
1/2 c Sliced red bell pepper
1/2 c Sliced scallions
Freshly cooked rice

Instructions:
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 on Sep 12,
1998, converted by MM_Buster v2.0l.

Previous: Evie's Turkey Thighs | Next: Extra-Rich Scalloped Potatoes