Thursday, January 26, 2012

Chili tofu stir-fry

Chili tofu stir-fry
This quick and easy dish takes advantage of tofu’s ability to take on other flavors.

2 tbsp vegetable oil
3⁄4 cup unsalted cashews
10oz (300g) firm tofu,
cut into 1in (2.5cm) cubes
1 red onion, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
4 cremini mushrooms, sliced
6oz (175g) bean sprouts
3⁄4 cup vegetable or chicken stock
2 tbsp soy sauce
2 tsp Asian chili-garlic sauce
1 tsp cornstarch

Heat the oil in a wok over high heat. Add the cashews and stir-fry for about 30 seconds or until lightly browned. Using a slotted spoon, transfer to paper towels. Add the tofu and stir-fry about 2 minutes, or until golden. Transfer to the paper towels. Add the onion and carrots and stir-fry for 2 minutes, until crisp and tender; add the red pepper, celery, and mushrooms and stir-fry for 3 minutes more. Finally, add the bean sprouts and stir-fry for 2
minutes, until hot. Always keep the heat under the wok high so that the vegetables sear quickly without overcooking. Meanwhile, mix the stock, soy sauce, and chili sauce in a small bowl. Add the cornstarch, and
stir to dissolve. Return the cashews and tofu to the wok and add the stock mixture. Stir until the
sauce is bubbling and lightly thickened. Serve hot. Good with boiled rice or Chinese-style egg noodles.

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