Moosewood: Szechuan Sauté

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* Exported from MasterCook *

 

Szechuan Sauté

 

Recipe By : New Recipes from Moosewood Restaurant, page 115

Serving Size : 4 Preparation Time :0:00

Categories : Asian Moosewood

Tofu Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cakes tofu -- pressed and cubed

----- Sauce -----

1/3 cup tamari soy sauce

1/2 cup dry sherry

1/2 cup orange juice

1/2 teaspoon Szechuan peppercorns -- roasted and ground

1 tablespoon fresh ginger root -- grated

1 teaspoon dark sesame oil

2 tablespoons cornstarch dissolved in 1/2 cup water

1/4 cup vegetable oil

1 tablespoon fresh ginger root -- grated

1 pound snow peas, stemmed or 1 large bunch -- broccoli in

florets

1 cup peanuts -- toasted

2 scallions -- chopped

 

Combine all the sauce ingredients except the cornstarch. Pour the sauce over the

pressed and cubed tofu and allow it to marinate at least 15 minutes. Drain the

marinated tofu, reserving the sauce. Stir the dissolved cornstarch into the

sauce.

 

Heat the oil in a wok or large skillet. Add the grated ginger and stir for a

minute. Add the snow peas and stir0fry them for just a minute. If you're using

broccoli, stir-fry it until crisp, but tender, about 5 minutes. Stir in the

marinated tofu. Slowly pour the sauce into the wok, stirring and simmering

gently until it thickens, about 5 minutes. Stir in the peanuts. Sprinkle the

sauté with a few drops of chili oil for a hotter dish. Serve immediately.

 

Serve on rice, garnished with chopped scallions.

 

 

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