Hot Thai Tofu

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* Exported from MasterCook *

 

Hot Thai Tofu

 

Recipe By : Some Like It Hot - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Thai

 

Amount Measure Ingredient -- Preparation Method

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1 pound extra-firm tofu

1 tablespoon dry white wine

2 tablespoons low-sodium tamari

1 tablespoon cornstarch

1/4 teaspoon cayenne

1 teaspoon toasted sesame oil

1 head broccoli -- peeled and cut into

1 inch pieces

2 medium carrots -- peeled and cut into

1/8 inch slices

2 tablespoons safflower oil

1 clove garlic -- minced

salt

 

Drain the tofu and cut into 1/2 inch slices. Place the tofu slices on a baking

sheet lined with paper towels. Cover the tofu with another layer of paper towels

and press on the slices to expel excess water. Cut the pressed tofu slices into

1/2 inch strips and set aside.

 

In a bowl, combine the wine, 1 tablespoon water, the tamari, cornstarch,

cayenne, and sesame oil, and set aside. Boil the broccoli and carrots in a large

pot of salted water until almost tender, about 2 minutes. Drain well. Heat 1

tablespoon of the safflower oil in a large skillet or wok over high heat. Add

the broccoli and carrots and stir-fry 1 minute. Season lightly with salt and

transfer to a plate. Wipe the skillet clean. Heat the remaining tablespoon

safflower oil over high heat and add the tofu, garlic, and salt to taste. Return

the broccoli and carrots to the skillet. Stir until heated through, about 10

seconds. Add the tamari mixture and stir 20 seconds. Transfer to a platter and

serve.

 

 

 

 

 

 

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