Request: Veg Times Tofu w/ Peanuts

[Guest guest]

While browsing at an out-of-town Barnes and Noble I

saw a recipe I was interested in, appearing in the

September 2000 Vegetarian Times...it was for a Tofu

with Peanuts dish (similar to Kung Pao). I should

have bought it, because my Dallas B & N doesn't stock

Veg. Times! Anyone have it who can post the recipe or

any other tried and true Kung Pao recipes? Whole

Foods deli makes an awesome version and I'd like to

replicate at home.

 

 

 

Mail - Free email you can access from anywhere!

/

[Guest guest]

At 09:09 PM 9/4/00 -0700, Elizabeth M. Perkis wrote:

 

>While browsing at an out-of-town Barnes and Noble I

>saw a recipe I was interested in, appearing in the

>September 2000 Vegetarian Times...it was for a Tofu

>with Peanuts dish (similar to Kung Pao).

 

Here it is:

 

* Exported from MasterCook *

 

Stir-Fry Tofu With Peppers And Peanuts

 

Recipe By : Vegetarian Times Magazine, September 2000, page 87

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

6 peanuts

1 teaspoon peanut oil

8 ounces extra-firm tofu -- drained and cubed

2 medium clove garlic -- minced

1 teaspoon minced fresh ginger

3 turnip tops -- (greens)

well rinsed and coarsely chopped

1 tablespoon rice vinegar plus

1 teaspoon rice vinegar

OR sherry vinegar

1 tablespoon tamari or reduced-sodium soy sauce

2 teaspoons arrowroot dissolved in 2 tsp. water

1 teaspoon pure maple syrup

1/2 teaspoon chill sauce or hot pepper sauce

1 small onion -- diced

1 small green bell pepper

1 small red bell pepper

12 mushrooms -- sliced

2 scallions -- sliced

 

1 SERVING EGG- & DAIRY-FREE

 

1. Roast peanuts in toaster oven or under broiler, stirring once or twice,

3 to 5 minutes. Set aside.

 

2. In large skillet or wok, heat peanut oil over high heat. Add tofu and

stir-fry 5 minutes. Add half of garlic and half of ginger and stir-fry 3

minutes. Transfer to a plate.

 

3. Place turnip tops in steamer basket over 1-inch of boiling water, or in

small amount of water. Cover and cook until tender, 10 minutes. Set

aside, lid ajar.

 

4. In small bowl, mix together vinegar, tamari, arrowroot mixture, maple

syrup and chili sauce; set sauce aside.

 

5. In same skillet over medium-high heat, stir-fry onion, bell peppers,

mushrooms, remaining garlic and remaining ginger, 5 minutes. Add water if

needed.

 

6. Stir up sauce and add to vegetables in skillet. Cook, stirring, until

thickened. Add tofu and heat through, about 3 minutes. Serve hot over bed

of warm turnip tops, sprinkled with scallions and roasted peanuts.

 

From The Soy Zone by Barry Sears.

 

PER SERVING: 391 CALORIES; 20 G PROTEIN; 17 G TOTAL FAT; (2G SAT. FAT) 42

G CARBOHYDRATE; 0 MG CHOLESTEROL; 961 MG SODIUM; 11 G FIBER

 

 

 

 

 

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schuller