Title: Spicy Tofu Vegetable Toss with Jasmine Rice
Categories: Main course, Vegetarian*, Quick dishe
Yield: 1 Servings

1 lb Lowfat tofu; extra-firm or
-firm)
1 c Chicken or vegetable broth
2 tb Soy sauce
1 tb Rice wine ; OR dry sherry
1 ts Sesame oil
2 ts Chili paste with garlic; AKA
-chile garlic sau
1 ts Brown sugar
1 tb Canola oil
1 tb Peeled and minced fresh
-ginger
2 lg Garlic (or 3 small); minced
1/2 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 White mushrooms; sliced
2 ts Cornstarch
1 tb Water
6 c Cooked jasmine rice; OR
-other rice

If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap
regular tofu in a clean dish towel or cheesecloth, place a heavy object on
top (such as a heavy pot), and let sit on a large plate for 30 minutes to
squeeze out excess water. Pat dry and cut into 1/2" chunks.

Combine broth soy sauce, rice wine or sherry, sesame oil, chile paste with
garlic, and brown sugar in a small bowl, and set aside.

Place wok over medium heat. When hot add canola oil. Add ginger, garlic,
and onion, and stir-fry briskly for a few seconds. Increase heat to high,
add tofu, and stir-fry for 2 minutes. Toss in peppers, snow peas, and
mushrooms, and sttir-fr briskly for 2 minutes.

Dissolve cornstarch in water. Pour reserved stock mixture into hot wok, and
bring to a boil. Add cornstarch mixture, and cook until sauce thicknes
slightly, about 3 minutes. Serve immediately over piping-hot steamed rice.

Serves 4-6.
Recipe By : Cooking Light

Posted to EAT-L Digest 10 November 96

Date: Mon, 11 Nov 1996 09:28:42 +0100

From: Kaye Sykes