David Louis Harter
01-31-2008, 01:23 PM
Explosive Tofu-Veggie Stir-Fry
8 oz regular tofu -- drain/cut 1/2" cubes
1/4 cup vegetable stock
1 tsp cornstarch
2 tsp red chile paste -- from Asian markets*
2 tsp brown sugar
1 tbsp soy sauce
1 tsp peanut oil
4 tbsp safflower oil
3 cups mushrooms -- stemmed & sliced
1 tbsp fresh ginger -- peeled & minced
2 cloves garlic -- minced
2 tbsp serrano chile -- minced**
1/2 cup red bell pepper -- sliced
1/2 cup scallions -- sliced
freshly cooked rice
Place a double layer of paper towels in a colander. Place the tofu cubes
on the towels to drain for at least 25 minutes. Combine the vegetable
stock 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 large pan) over
high heat. Add the tofu and stir-fry until it is light brown. Remove the
tofu from the wok and place on a plate, using a slotted spoon. Put the
rest of the safflower 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
another minute. Last, stir the broth-cornstarch mixture into the wok and
bring to a boil. Divide the rice onto plates and top with tofu-vegetable
stir-fry.
8 oz regular tofu -- drain/cut 1/2" cubes
1/4 cup vegetable stock
1 tsp cornstarch
2 tsp red chile paste -- from Asian markets*
2 tsp brown sugar
1 tbsp soy sauce
1 tsp peanut oil
4 tbsp safflower oil
3 cups mushrooms -- stemmed & sliced
1 tbsp fresh ginger -- peeled & minced
2 cloves garlic -- minced
2 tbsp serrano chile -- minced**
1/2 cup red bell pepper -- sliced
1/2 cup scallions -- sliced
freshly cooked rice
Place a double layer of paper towels in a colander. Place the tofu cubes
on the towels to drain for at least 25 minutes. Combine the vegetable
stock 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 large pan) over
high heat. Add the tofu and stir-fry until it is light brown. Remove the
tofu from the wok and place on a plate, using a slotted spoon. Put the
rest of the safflower 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
another minute. Last, stir the broth-cornstarch mixture into the wok and
bring to a boil. Divide the rice onto plates and top with tofu-vegetable
stir-fry.