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Name: Explosive Tofu-Veggie Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 8 oz Regular tofu drained and; 1/4 c Vegetable stock; 1 ts Cornstarch; 2 ts Red chile paste; 2 ts Brown sugar; 1 tb Soy sauce; 1 ts Peanut oil; 4 tb Safflower oil; 3 c Mushrooms stemmed and; 1 tb Fresh ginger peeled and; 2 Garlic minced; 2 tb Jalape?o chile minced; 1/2 c red bell pepper Sliced; 1/2 c scallions Sliced; Freshly cooked rice

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INGREDIENTS

8 oz Regular tofu ; drained and
1/4 c Vegetable stock
1 ts Cornstarch
2 ts Red chile paste
2 ts Brown sugar
1 tb Soy sauce
1 ts Peanut oil
4 tb Safflower oil
3 c Mushrooms ; stemmed and
1 tb Fresh ginger ; peeled and
2 Garlic ; minced
2 tb Jalape?o chile ; minced
1/2 c red bell pepper ; Sliced
1/2 c scallions ; Sliced
Freshly cooked rice

INSTRUCTIONS

Someone was asking about recipes with Tofu. Heres a couple of good ones from Chile Pepper Magazines "Hot, Spicy & Meatless" cookbook. Place a double layer of paper towels in colander. Place the tofu cubes on the towels to drain for at least 25 minutes. Combine the vegetable broth and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside. Heat two tablespoons of the safflower oil in a wok or a large pan over high heat. Add the tofu and stir fry until 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 the mushrooms first and stir-fry for about 5 minutes. Next add the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry. Serves 4. Posted to CHILE-HEADS DIGEST by Scott Peterson on Sep 12, 1998,

NOTES

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Explosive Tofu-Veggie Stir-Fry

8 oz Regular tofu drained and
1/4 c Vegetable stock
1 ts Cornstarch
2 ts Red chile paste
2 ts Brown sugar
1 tb Soy sauce
1 ts Peanut oil
4 tb Safflower oil
3 c Mushrooms stemmed and
1 tb Fresh ginger peeled and
2 Garlic minced
2 tb Jalape?o chile minced
1/2 c red bell pepper Sliced
1/2 c scallions Sliced
 Freshly cooked rice

Someone was asking about recipes with Tofu. Heres a couple of good ones  from Chile Pepper Magazines "Hot, Spicy & Meatless" cookbook.    Place a double layer of paper towels in colander. Place the tofu cubes on  the towels to drain for at least 25 minutes. Combine the vegetable broth  and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the  chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside.    Heat two tablespoons of the safflower oil in a wok or a large pan over high  heat. Add the tofu and stir fry until 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 the mushrooms first and stir-fry for  about 5 minutes. Next add the rest of the ingredients, including the tofu  and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture  into t he wok and bring to a boil. Divide the rice onto plates and top with  stir fry.    Serves 4.    Posted to CHILE-HEADS DIGEST by Scott Peterson <scottp4@ibm.net> on Sep 12,  1998,

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Nutrition

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Serving Size: 1 Serving (1086g)
Recipe Makes: 1

Calories: 890
Calories from Fat: 602 (68%)

Amt Per Serving		% DV

	Total Fat 66.9g	89 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 46.1g
Cholesterol 0mg		0 %
Sodium 1774.9mg		61 %
Potassium 1714.9mg		45 %
Total Carbohydrate 54.5g		16 %
	Dietary Fiber 8g	32 %
	Sugars, other 46.4g
Protein 25.8g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 890

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