Tofu! - Lacquered Tofu Triangles With Green Beans and Cashews

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Lacquered Tofu Triangles With Green Beans and Cashews

 

Recipe By :This Can't be Tofu! by Deborah Madison, page 68

Serving Size : 4 Preparation Time :0:00

Categories : Rice Soyfoods

vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 carton firm tofu

1 red bell pepper

1/4 pound green beans or thin asparagus

1/2 teaspoon szechuan peppercorns

1 tablespoon mushroom soy sauce

3 tablespoons regular soy sauce

2 tablespoons light brown sugar

3 garlic cloves -- minced or pressed

1/4 cup water or stock

5 teaspoons roasted peanut oil

5 scallions, including the firm greens -- sliced

diagonally into 1/2-inch pieces

1/4 cup roasted cashews

 

Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each

slab in half lengthwise, then cut into triangles. Blot well with paper towels.

Cut the bell pepper in half lengthwise, remove the veins and seeds, then cut

each half into three long strips. Cut each strip into triangles. Tip and tail

the beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in

a dry skillet until aromatic, then grind to a powder and set aside.

 

Combine the next five ingredients in a small bowl and stir to dissolve the

sugar.

 

Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat.

Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn

and cook the second side. The tofu should be golden, but still tender to the

touch. Remove and set aside.

 

Add another teaspoon of oil to the pan and, when hot, add the green beans.

Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for

another 5 minutes or so. Return the tofu to the pan and season with a few

pinches of salt and the Szechuan peppercorns.

 

Pour in the soy-sauce mixture and cook, moving the pan back and forth rapidly

to coat the tofu and peppers. Turn off the heat before it reduces too much.

Top with cashews, and serve over rice.

 

S(Veg-Recipes ):

" Kathleen <schuller on 10 Jun 2000 "

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Per Serving (excluding unknown items): 53 Calories; 1g Fat (23.2% calories from

fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 1/2

Other Carbohydrates.

 

NOTES : Easy, fast, and beguiling. Serve with rice or a baked sweet potato.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0