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  • Explosive Tofu Veggie Stir Fry

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    Explosive Tofu Veggie Stir Fry
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 ounce Regular tofu, liquid removed and cut into 1/2" cubes
    • 1/4 c. Vegetable stock
    • 1 tsp Cornstarch
    • 2 tsp Red chile paste
    • 2 tsp Brown sugar
    • 1 Tbsp. Soy sauce
    • 1 tsp Peanut oil
    • 4 Tbsp. Safflower oil
    • 3 c. Mushrooms, stemmed and sliced
    • 1 Tbsp. Fresh ginger, peeled and chopped
    • 2 x Cloves garlic, chopped
    • 2 Tbsp. Jalapeno chile, chopped
    • 1/2 c. Sliced red bell pepper
    • 1/2 c. Sliced scallions Freshly cooked rice

    Directions

    1. Someone was asking about recipes with Tofu. Here's a couple of good ones
    2. Place a double layer of paper towels in colander. Place the tofu cubes on the towels to drain for at least 25 min. Combine the vegetable broth and cornstarch in a bowl till the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mix aside.
    3. Heat two Tbsp. of the safflower oil in a wok or possibly a large pan over high heat. Add in the tofu and stir fry till it is light brown. Remove the tofu and place on a plate4 using a slotted spoon. Put the rest of the oil in the wok and continue to heat on high. Add in the mushrooms first and stir-fry for about 5 min. Next add in the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mix into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry.
    4. Serves 4.

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