This Can't be Tofu! - Lacquered Tofu Triangles

[Guest guest]

* Exported from MasterCook *

 

Lacquered Tofu Triangles With Green Beans And Cashews

 

Recipe By : This Can't be Tofu! by Deborah Madison, page 68

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carton firm tofu

1 red bell pepper

1/4 pound green beans or thin asparagus

1/2 teaspoon Szechuan peppercorns

1 tablespoon mushroom soy sauce

3 tablespoons regular soy sauce

2 tablespoons light brown sugar

3 garlic cloves -- minced or pressed

1/4 cup water or stock

5 teaspoons roasted peanut oil

5 scallions

including the firm greens

sliced diagonally into 1/2-inch pieces

1/4 cup roasted cashews

 

Serves 4

 

Easy, fast, and beguiling. Serve with rice or a baked sweet potato

 

1. Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut

each slab in half lengthwise, then cut into triangles. Blot well with

paper towels. Cut the bell pepper in half lengthwise, remove the veins and

seeds, then cut each half into three long strips. Cut each strip into

triangles. Tip and tail the beans and cut them into 2-inch lengths. Toast

the Szechuan peppercorns in a dry skillet until aromatic, then grind to a

powder and set aside.

 

2. Combine the next five ingredients in a small bowl and stir to dissolve

the sugar.

 

3. Heat 1 tablespoon of the oil in a wide nonstick skillet over

medium-high heat. Add the tofu and cook, without disturbing, until firm,

about 5 minutes. Turn and cook the second side. The tofu should be

golden, but still tender to the touch. Remove and set aside.

 

4. Add another teaspoon of oil to the pan and, when hot, add the green

beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and

cook for another 5 minutes or so. Return the tofu to the pan and season

with a few pinches of salt and the Szechuan peppercorns.

 

5. Pour in the soy-sauce mixture and cook, moving the pan back and forth

rapidly to coat the tofu and peppers. Turn off the heat before it reduces

too much. Top with cashews, and serve over rice.

 

 

 

 

 

- - - - - - - - - - - - - - - - - -