[CH] Tonight's Dinner - x/p to Veg-Recipe

RST G (synapse7@home.com)
Mon, 19 Jul 1999 22:12:21 -0400 

I made this tonight for dinner. It is from Hot & Spicy & Meatless and it
was really good. I chickened out and used less chile paste because of
non-chile-head hubby but we both found it needed that other tbsp of
chile paste and we added it at the table. Next time it will be included
in the recipe and we won't have to add any. Of course, you can if you
want (and I know you want to!):

                     *  Exported from  MasterCook  *

                      Explosive Tofu-Veggie Stir-Fry

Recipe By     : Hot & Spicy & Meatless
Serving Size  : 4    Preparation Time :0:00
Categories    : Chiles                           Soy
                Stir-Fries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      oz            regular tofu -- drain/cut 1/2" cubes
     1/4  cup           vegetable stock
   1      tsp           cornstarch
   2      tsp           red chile paste -- from Asian markets*
   2      tsp           brown sugar
   1      tbsp          soy sauce
   1      tsp           peanut oil
   4      tbsp          safflower oil
   3      cups          mushrooms -- stemmed & sliced
   1      tbsp          fresh ginger -- peeled & minced
   2      cloves        garlic -- minced
   2      tbsp          serrano chile -- minced**
     1/2  cup           red bell pepper -- sliced
     1/2  cup           scallions -- sliced
                        freshly cooked rice

Place a double layer of paper towels in a colander. Place the tofu cubes
on the towels to drain for at least 25 minutes. Combine the vegetable
stock 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 large pan) over
high heat. Add the tofu and stir-fry until it is light brown. Remove the
tofu from the wok and place on a plate, using a slotted spoon. Put the
rest of the safflower 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
another minute. Last, stir the broth-cornstarch mixture into the wok and
bring to a boil. Divide the rice onto plates and top with tofu-vegetable
stir-fry.

Heat Scale: Medium

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NOTES : * I only used 1/2 the amount of chile paste for non-Chile-Head
hubby but we both found it needed the extra so we added it at the table. 

** Original recipe called for jalapeno peppers but I didn't have any in
the house so I used a serrano pepper and I seeded it and minced it
finely. 

RisaG