fried tofu with vegetables

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Broccoli and Bean Curd with Ginger, Garlic and Hot Peppers

 

Recipe By :Chef Joe George, Chef, Buffalo NY

Serving Size : 4 Preparation Time :0:00

Categories : Tofu Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons soy sauce

1 tablespoon cider vinegar

1 tablespoon sugar

2 tablespoons sugar

4 heads broccoli -- florets only

12 ounces firm tofu -- 1-inch pieces

1 cup vegetable oil -- for pan-frying

1 small onion -- julienned

1 red bell pepper -- julienned

2 cloves garlic -- minced

1 tablespoon minced ginger

1 teaspoon crushed red pepper

1 1/2 cups defatted low-sodium vegetable broth

 

1. In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mix it

with a fork to dissolve the entire cornstarch, and set aside. Par-cook the

broccoli in a pot of rapidly boiling water, then drain it and cool it rapidly

under cold running water.

 

2. Heat the oil over medium-high heat in a large skillet. Very carefully add the

tofu to the oil (this should be done with great care because the tofu will

sputter when it comes in contact with the oil). Cook the tofu, turning it once,

until it attains a light golden color. Carefully remove the tofu from the fat

with a slotted spoon, and transfer it to absorbent paper. Allow the oil to cool

a little, and then pour most of it into a separate pan (or other safe

container), leaving just enough oil in the pan to form a thin film.

 

3. Heat the same pan over medium-high heat and add the onion and bell pepper.

Saute the vegetables until they begin to caramelize. Add the garlic, ginger, and

hot peppers. Saute for another minute or two. Stir in the vegetable broth; bring

it to a boil, than stir in the soy-cornstarch mixture, making sure to add any

cornstarch or sugar that may have settled to the bottom of the bowl. Stir the

liquid, and bring it to a simmer (the liquid will thicken when it simmers). Add

the broccoli and bean curd to the pan. Stir and toss it to evenly coat it with

sauce. Continue to heat the pan just until the broccoli is heated throughout,

but not overcooked. Serve with steamed rice.

 

S(Url):

" Joe's Cyber Kitchen (http://members.localnet.com/~jgeorge/) "

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online: http://home.earthlink.net/~kitpath/

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