(Recipe) Szechwan Tofu Triangles

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Szechwan Tofu Triangles 

 

This recipe is from Mollie Katzen's classic vegetarian cookbook The

Enchanted Broccoli Forest. Put some rice on to cook before you begin and

you'll have a perfect vegetarian dinner entrée. Mollie says this dish

takes about 45 minutes to prepare.

 

1 1/2 lbs. extra firm tofu

about 5 T peanut oil

1/2 C dry sherry

1/4 C soy sauce

1 3/4 C water

1/4 C plus 1 tsp. rice vinegar or cider vinegar

3 T honey or sugar

8 large cloves garlic, minced

1 T dry mustard

4 T cornstarch

3 C chopped onion (1 inch chunks)

1 med yellow bell pepper, cut into strips

1 1/2 tsp. salt

crushed red pepper to taste

black pepper to taste

6 scallions minced (white and green parts)

 

Serves 6

 

Cut the tofu into cubes, then cut in two, diagonally to make small

triangles. Heat 4 tablespoons of oil in a wok or skillet until it is hot

enough to bounce a drop of water. Fry the tofu triangles for a few

minutes on each side until their outer surfaces become crisp. Drain on

paper towels.

 

In a medium sized saucepan, combine sherry, soy sauce, water, vinegar,

honey, sugar, garlic and dry mustard. Heat it until it almost boils,

remove from heat.

 

Place the cornstarch in a small bowl and pour in a small amount of hot

liquid, whisking until it dissolves. Whisk this back into the saucepan.

Keep the whisk there, you'll need it.

 

Heat wok or skillet again. Add the remaining oil and cook the onion over

high heat for about 2 minutes. Add bell peppers, salt and crushed red

and black peppers. Cook for about 2 minutes longer. Gently stir in the

tofu triangles. Whisk the sauce to reintegrate the cornstarch, and pour

all of it over the wok. Stir and cook over high heat for about 8

minutes, adding the scallions at the very end. When the sauce is thick

and everything is coated, serve hot over rice.

 

Lori