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  • Spicy Tofu Vegetable Toss With Jasmine Rice

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    Spicy Tofu Vegetable Toss With Jasmine Rice
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Lowfat tofu, extra-hard or possibly hard)
    • 1 c. Chicken or possibly vegetable broth
    • 2 Tbsp. Soy sauce
    • 1 Tbsp. Rice wine , Or possibly dry sherry
    • 1 tsp Sesame oil
    • 2 tsp Chili paste with garlic, AKA chile garlic sau
    • 1 tsp Brown sugar
    • 1 Tbsp. Canola oil
    • 1 Tbsp. Peeled and chopped fresh ginger
    • 2 lrg Garlic (or possibly 3 small), chopped
    • 1/2 x Yellow onion, cut into 1/2" chunks
    • 1 sm Red bell pepper, cut into 1/2" chunks
    • 1 sm Yellow bell pepper, cut into 1/2" chunks
    • 1/2 lb Snow peas, trimmed, sliced in half
    • 4 x White mushrooms, sliced
    • 2 tsp Cornstarch
    • 1 Tbsp. Water
    • 6 c. Cooked jasmine rice, Or possibly other rice

    Directions

    1. If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap regular tofu in a clean dish towel or possibly cheesecloth, place a heavy object on top (such as a heavy pot), and let sit on a large plate for 30 min to squeeze out excess water. Pat dry and cut into 1/2" chunks.
    2. Combine broth soy sauce, rice wine or possibly sherry, sesame oil, chile paste with garlic, and brown sugar in a small bowl, and set aside.
    3. Place wok over medium heat. When warm add in canola oil. Add in ginger, garlic, and onion, and stir-fry briskly for a few seconds. Increase heat to high, add in tofu, and stir-fry for 2 min. Toss in peppers, snow peas, and mushrooms, and sttir-fr briskly for 2 min.
    4. Dissolve cornstarch in water. Pour reserved stock mix into warm wok, and bring to a boil. Add in cornstarch mix, and cook till sauce thicknes slightly, about 3 min. Serve immediately over piping-warm steamed rice.
    5. Serves 4-6.

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