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EXPLOSIVE TOFU VEGGIE STIR FRY
  • 8 oz. 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 tbs. soy sauce
  • 1 tsp. peanut oil
  • 4 tbs. safflower oil
  • 3 cups mushrooms, stemmed and sliced
  • 1 tbs. fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 2 tbs jalapeƱo chile, minced
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced scallions
  • Feshly cooked rice
    1. Place a double layer of paper towels in colander. Place the tofu cubes onthe 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.
    2. 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.

     

     
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