PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Explosive tofu-veggie stir-fry
  Back To Index
    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 jalapeņo chile, minced
  • 1/2 cup sliced red bell pepper
  • 1/2 cup sliced scallions
  • Feshly cooked rice
  • 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.

    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.

    From: Scott Peterson
    Posted By: Scott Peterson, ScottP4@IBM.NET
    Post Date: Sat, 12 Sep 1998

    *BACK TO VEGETARIAN*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com