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Full Online Book HomeLearning KitchenVegetarian - Explosive Tofu-veggie Stir Fry
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Vegetarian - Explosive Tofu-veggie Stir Fry Post by :william_buck Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1201

Click below to download : Vegetarian - Explosive Tofu-veggie Stir Fry (Format : PDF)

Vegetarian - 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, divided
3 cups. mushrooms -- stemmed and sliced
1 tbsp. fresh ginger -- peeled and 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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