tonights dinner: tofu stirfry

[Guest guest]

with a spicy garlic black bean sauce ;-)

photo at http://home.earthlink.net/~kitpath/

 

 

* Exported from MasterCook *

 

Tofu Broccoli Stir-fry with Spicy Garlic Black Bean Sauce

 

Recipe By :Hanneman, Riverside CA 2003-01-22

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian {Rated}

 

Amount Measure Ingredient -- Preparation Method

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

7 ounces lite firm tofu

1 pimiento

1/8 teaspoon minced ginger

1 1/2 cups frozen broccoli florets -- halve large florets

1/3 cup frozen peas

SAUCE:

2 tablespoons black bean sauce

2 tablespoons catsup

1 tablespoon honey

2 large garlic cloves -- pureed

2/3 cup water or broth

1 teaspoon cornstarch

FOR THE SAUTE:

3 Tablespoons wondra® Quick-mixing flour

1/4 cup sliced red onion -- (slivered)

1 1/2 tablespoons oil -- for frying

1/4 teaspoon Mrs. Dash seasoning Spicy Blend

or red pepper flakes -- to taste

1/2 cup sliced mushrooms

1 1/2 cups steamed rice

 

1. Drain between paper towels for 15 to 30 minutes. Cube tofu; set between paper

towels; place in the refrigerator and drain for 15 minutes or several hours.

 

2. Meanwhile, cut pimiento into long strips; place in a glass bowl with the

minced ginger. Stir. Cover. Set in the refrigerator for 15 minutes or several

hours.

 

3. Thaw in separate bowls the broccoli and the peas. Combine the ingredients for

the sauce in a pyrex measuring cup.

 

4. SAUTE: About 15 minutes before the meal, remove the tofu from the

refrigerator. Transfer to a plastic bag along with the flour and shake gently to

coat. Heat oil and spicy blend in a flat-bottom wok or large skillet (non

stick). Saute the onion for about 1 minute. Add the mushrooms and saute for 1 to

2 minutes. Add the pimiento with ginger; stir to combine and cook for 2 minutes.

Push the vegetables away from the center of the wok and add the tofu. Allow the

tofu to brown for about 2 minutes before turning. Brown about 2 minutes, turn.

Brown 1 minute. Stir to combine. Place the broccoli and peas on top. Cover and

cook for 2 minutes. Stir. Cover and cook another 1 to 2 minutes.

 

5. SAUCE: Expose bottom surface of the wok and add the sauce mixture. When the

sauce begins to darken and turn translucent on the edges, stir gently to

combine. Add water to dilute to desired thickness. Serve immediately on steamed

rice.

 

TESTED with azumaya firm tofu (http://www.azumaya.com/azumaya); trader joe's

whole red pimiento peppers; canola oil; medium grain CalRose rice. Lots of

flavor, after bite of spice. Firm tofu's texture is right for this dish. The

tofu gets golden brown. Colorful. Aromatic. Satisfying sauce. Hanneman

 

Description:

" Tofu Broccoli Pimiento Peas Rice Onion Garlic Ginger Black bean sauce... "

S(Archive):

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

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Per Serving (excluding unknown items): 466 Calories; 13g Fat (24.1% calories

from fat); 16g Protein; 74g Carbohydrate; 5g Dietary Fiber; trace Cholesterol;

500mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat;

1 Other Carbohydrates.

 

 

Nutr. Assoc. : 5680 0 0 920011 0 0 0 0 0 0 1582 0 0 0 0 0 0 2130706543 0 2840