Explosive tofu-veggie stir-fry

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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 jalapeño 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.

 

 

 

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