stir fried tofu with scallions/ with vegs

[Guest guest]

* Exported from MasterCook *

 

Stir Fried Tofu with Scallions

 

Recipe By :Mark Bittman

Serving Size : 4 Preparation Time :0:20

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 pound firm or extra-firm tofu -- cut into 1-inch cubes

2 tablespoons peanut oil (preferred) -- or other oil

1 cup cut-up scallions -- cut into 1-inch pieces

with the darkest green parts minced and reserved for

garnish

1/2 cup vegetable stock -- or water

2 tablespoons soy sauce

salt and freshly ground black pepper -- to taste

 

1. Place the tofu on paper towels to drain while you prepare the other

ingredients. Let it sit for up to 1 hour or press the tofu (see Tips).

 

2. Place the oil in a wok or large, deep skillet, preferably non-stick, and turn

the heat to medium-high. A minute later, add the scallions; cook, stirring,

until they soften, a minute or two.

 

3. Add the tofu and turn the heat to medium. Cook, stirring only occasionally,

until the tofu is heated through. Add the stock and cook until it is reduced by

about half, a minute or so, then add the soy sauce and turn off the heat. Taste

and add salt and pepper if you like. Garnish with the reserved minced scallions

and serve.

 

Shopping Tip: Tofu is sold in four textures; these are relative rather than

absolute terms, but worth noting: Silken: Best for soups, to puree for use in

sauces, or to fry; Soft: As soft as silken but also can be pressed, frozen, or

marinated and cooked on its own; Firm: Good for stir-fries; can be marinated,

pressed, or frozen; Extra-firm: Best for stir-fries.

 

Preparation TIPS: Even though most tofu is packaged (in a small tub filled with

water, then wrapped in plastic), it's best to use it as soon as you buy it. If

you don't use it all at once, place the remainder in a plastic or glass

container, cover it with fresh water, and seal tightly. Change the water daily.

 

To press tofu (to make it firmer): Cut a brick of tofu in half through its

equator. Place each half on a cutting board and prop the board up so that its

lower end is at the edge of a sink. Top with another cutting board or similar

flat, clean object. Weight the top board with a skillet, a couple of books,

whatever. Let sit for 30 to 60 minutes, then drain on paper towels.

 

VARIATION: Stir-Fried Tofu with Vegetables Steam or parboil 1 cup broccoli or

cauliflower florets; they should still be firm, but not crunchy. Substitute them

for (or add them to) the scallions in Step 2, cooking until they begin to brown.

Proceed as above.

 

Source:

" How to Cook Everything: Vegetarian Cooking "

Copyright:

" Published by Wiley (July 2003) Paperback ISBN: 076452514X "

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

 

Per Serving (excluding unknown items): 180 Calories; 12g Fat (58.2% calories

from fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber; trace Cholesterol;

731mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2

Fat.

 

NOTES : You can eat tofu, a mild-tasting, cheese-like substance made from

soybeans, simply dressed with soy sauce. Or cut it up and add it to soups, or

puree it and use it as a no-cholesterol addition to sauces and salad dressings.

When you press tofu, it becomes firmer, easier to manage, and chewier, a

combination that pleases everyone. This is a quick and simple stir-fry, one that

can be easily varied. Serve with white rice.

 

Nutr. Assoc. : 3287 1074 20030 0 0 0 0