VEGAN - Spicy Tofu

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* Exported from MasterCook *

 

Spicy Tofu

 

Recipe By :Linda McCartney

Serving Size : 4 Preparation Time :0:12

Categories : Quick & Easy Meals Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon peanut oil

1 tablespoon finely grated fresh ginger

1 tablespoon finely chopped garlic

1 tablespoon chili bean sauce

2 teaspoons yellow bean sauce

1/4 cup vegetable stock

2 tablespoons rice wine -- or dry sherry

1 teaspoon cornstarch mixed with 2 teaspoons water

1 1/2 pounds firm tofu, drained, patted dry, and cut

into 1/2-inch cubes

sesame oil and finely chopped scallions

 

Heat a wok over high heat and add the oil. Stir-fry the ginger, garlic, and

sauces for 1 minute.

 

Add the stock and the rice wine or sherry, and simmer gently for 2 minutes.

 

Stir the blended cornstarch into the mixture. When it has thickened slightly,

add the tofu and stir gently. Cook very gently for

2-3 minutes and serve drizzled with a little sesame oil and sprinkled with

chopped scallions. Serve with rice, noodles, or in a

sandwich.

 

Source:

" Linda McCartney on Tour "

Copyright:

" © Little, Brown, & Co. "

 

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Per serving: 50 Calories (kcal); 4g Total Fat; (77% calories from fat); trace

Protein; 2g Carbohydrate; trace Cholesterol; 102mg

Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Tofu (also known as beancurd) is a rich source of protein. Make sure

you use the firm not the silken variety for this

particular recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0