Vegetables Rock! Tofu and Tender Vegetable Stir-Fry

[Guest guest]

I borrowed this book from the library.

 

 

* Exported from MasterCook *

 

Tofu and Tender Vegetable Stir-Fry with Garlic-Basic Sauce

 

Recipe By : Vegetables Rock! by Stephanie Pierson, page 148

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***GARLIC BASIL SAUCE***

3 medium garlic cloves -- minced

2 tablespoons minced ginger

1/4 cup chopped fresh basil leaves

1/4 cup soy sauce

3 tablespoons vegetable stock

2 tablespoons balsamic vinegar

1 teaspoon Asian sesame oil

1/2 small fresh red chile

stemmed and chopped fine

***STIR-FRY***

3 tablespoons canola oil

1 pound firm or extra-firm tofu -- drained

and cut into 1-inch cubes

1/2 pound shiitake mushrooms

stemmed and sliced

6 medium scallions

white part cut into 1-inch lengths

green part cut into 1/4-inch lengths

1 medium onion -- peeled

and cut into 8 pieces

2 red bell peppers -- cut lengthwise

into 1/4-inch strips

2 teaspoons cornstarch -- dissolved in

1/4 cup cold water

3 cups cooked brown or white rice

 

Once you've assembled everything, cooking a stir-fry goes really

fast. This one, with its exotic mix of pungent and tangy and green is

particularly rich and satistying.

 

1. To make sauce, combine all the sauce ingredients in a small bowl. Set

aside.

 

2. To make the stir-fry, set a large skillet or wok over high heat, and

add 1 tablespoon canola oil. When the oil is shimmering hot, throw in the

tofu and cook, stirring several times, until browned lightly on all

sides. Transfer the tofu to a medium bowl; cover to keep warm. Add the

remaining 2 tablespoons of the canola oil to the skillet; when shimmering

hot, add the mushrooms, white part of the scallions, and onion; stir-fry 2

minutes. Toss in the bell pepper; stir-fry until just tender; then add

to the tofu.

 

3. Return the skillet to the heat. Pour in the sauce and the cornstarch

mixture. Cook until somewhat thickened and the garlic and ginger are no

longer raw, 30 to 60 seconds. Quickly return the tofu and vegetables to

the skillet, add the green part of the scallions, and toss to heat

through. Serve immediately with rice, if desired.

 

Makes 4 servings.

 

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