Explosive Tofu-Veggie Stir-Fry Recipe

Explosive Tofu-Veggie Stir-Fry Recipe

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45 juta s/d 2.5 milyar listing 2017
Explosive Tofu-Veggie Stir-Fry Recipe Explosive Tofu-Veggie Stir-Fry Recipe Because of its absorbent nature, tofu tends to hold a lot of flavors well. In this stir-fry dish, the tofu combines with fresh vegetables and three kinds of peppers for the perfect one-two-three punch!
Explosive Tofu-Veggie Stir-Fry Recipe

Explosive Tofu-Veggie Stir-Fry Recipe

Because of its absorbent nature, tofu tends to hold a lot of flavors well. In this stir-fry dish, the tofu combines with fresh vegetables and three kinds of peppers for the perfect one-two-three punch! Ingredients :
  • 8 ounces (224 g) firm, water-packed tofu, drained and cut into 1/2-inch (1 cm) cubes
  • 1/ cup (59 mL) Super-Rich Vegetable Stock
  • 1 teaspoon (5 mL) cornstarch
  • 2 teaspoons (10 mL) red chile paste (available at Asian markets)
  • 2 teaspoons (10 mL) brown sugar
  • 1 tablespoon (15 mL) soy sauce
  • 1 teaspoon (5 mL) peanut oil
  • 4 tablespoons (60 mL) safflower oil, divided
  • 3 cups (708 mL) mushrooms, stemmed and sliced
  • 1 tablespoon (15 mL) minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons (30 mL) minced jalapeño chile
  • 1/2 cup (118 mL) sliced red bell pepper
  • 1/cup (118 mL) sliced green onions
  • Freshly cooked rice for serving
Method :
  1. Place a double layer of paper towels in a colander. Place the tofu cubes on the towels and let them drain for at least 25 minutes.
  2. In a bowl, combine the vegetable broth and cornstarch and stir until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce, and peanut oil. Set the mixture aside.
  3. In a wok or large sauté pan, heat 2 tablespoons (30 mL) of the safflower oil over high heat. Add the tofu and stir-fry until it is light brown. Using a slotted spoon, transfer the tofu to a plate. Add the remaining safflower oil to the wok. Add the mushrooms and stir-fry for about 5 minutes. Add the ginger, garlic, chile, bell pepper, and green onions. Add the tofu and stir-fry for about for 1 minute. Stir the broth-cornstarch mixture into the wok and bring to a boil. Divide rice among plates and top it with the tofuvegetable mix.
Yield : 4 servings Heat Scale : Medium See also recipes  "Savory Seitan Simmer with Green Chile Recipe" how to cook explosive tofu-veggie stir-fry, how to make explosive tofu-veggie stir-fry, ingredients explosive tofu-veggie stir-fry, method explosive tofu-veggie stir-fry, stir-fry recipe, stir-fry recipes, veggie stir fry recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Explosive Tofu-Veggie Stir-Fry Recipe

Article Categories : Asian Recipes, Chinese Recipes, Recipes

Explosive Tofu-Veggie Stir-Fry Recipe

Explosive Tofu-Veggie Stir-Fry Recipe

Because of its absorbent nature, tofu tends to hold a lot of flavors well. In this stir-fry dish, the tofu combines with fresh vegetables and three kinds of peppers for the perfect one-two-three punch!

Ingredients :

  • 8 ounces (224 g) firm, water-packed tofu, drained and cut into 1/2-inch (1 cm) cubes
  • 1/ cup (59 mL) Super-Rich Vegetable Stock
  • 1 teaspoon (5 mL) cornstarch
  • 2 teaspoons (10 mL) red chile paste (available at Asian markets)
  • 2 teaspoons (10 mL) brown sugar
  • 1 tablespoon (15 mL) soy sauce
  • 1 teaspoon (5 mL) peanut oil
  • 4 tablespoons (60 mL) safflower oil, divided
  • 3 cups (708 mL) mushrooms, stemmed and sliced
  • 1 tablespoon (15 mL) minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons (30 mL) minced jalapeño chile
  • 1/2 cup (118 mL) sliced red bell pepper
  • 1/cup (118 mL) sliced green onions
  • Freshly cooked rice for serving

Method :

  1. Place a double layer of paper towels in a colander. Place the tofu cubes on the towels and let them drain for at least 25 minutes.
  2. In a bowl, combine the vegetable broth and cornstarch and stir until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce, and peanut oil. Set the mixture aside.
  3. In a wok or large sauté pan, heat 2 tablespoons (30 mL) of the safflower oil over high heat. Add the tofu and stir-fry until it is light brown. Using a slotted spoon, transfer the tofu to a plate. Add the remaining safflower oil to the wok. Add the mushrooms and stir-fry for about 5 minutes. Add the ginger, garlic, chile, bell pepper, and green onions. Add the tofu and stir-fry for about for 1 minute. Stir the broth-cornstarch mixture into the wok and bring to a boil. Divide rice among plates and top it with the tofuvegetable mix.

Yield : 4 servings
Heat Scale : Medium

See also recipes  “Savory Seitan Simmer with Green Chile Recipe”