posted by RisaG 07-23-99 6:31 PM
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, divided
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.
Heat Scale: Medium
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