[CH] More tofu
Doug Irvine (dirvin@bc.sympatico.ca)
Wed, 22 Jul 1998 09:04:15 +0000
Here is a recipe that can be made as hot or as mild as you wish, and
this recipe is really terrific for getting non tofu eaters hooked!
Tofu with Vegetables in Oyster sauce
1 block tofu (1 lb)weighted and then cut into squares after drying
1/2 lb fresh mushrooms,cut in half
1/2 red bell pepper
1/2 green bell pepper
4 stalks of celery
1 medium Walla Walla or Vidalia or whatever, sweet onion
2 cloves of garlic,chopped fine
1 tsp to 1 tbls of Thai red chile paste
1/2 cup chicken stock
2 tbls oyster sauce
1 tbls cornstarch
2 tbls dry sherry OR ginger wine,if available
2 tsp light soy sauce
Combine stock, oyster sauce, cornstarch,sherry and soy sauce in a small
bowl or measuring cup and set aside. Get a wok sizzle hot, add 2
tbls peanut oil and fry the tofu squares, a few at a time until they
are browned, set aside and keep warm..chop peppers, celery, onion, the
Chinese style on the diagonal, and add the halved mushrooms...clean and
re-heat the wok to sizzle again, add one tbls peanut oil, then the
garlic and the chile paste, stir fry for a minute and add all the
veggies at once, keeping the heat high and stir frying, then add the
stock mixture and cook until it thickens a little and add the reserved
tofu, draining off the accumulated water, before adding to the wok. If
not thick enough, add a little more cornstrch and water mix..salt may be
added or more soy sauce...this is a low sodium, vegetarian dish! It is
also very colourful(Cdn spelling!)Cheers,Sandy, from Doug in BC