1,000 Veg Recipes - Szechuan Shredded Vegetables with Pressed Tofu

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Szechuan Shredded Vegetables with Pressed Tofu

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup vegetable broth or water

1 tablespoon soy sauce

1 tablespoon mirin or sherry

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 tablespoon minced fresh ginger

3 cloves garlic -- minced

1/4 teaspoon red pepper flakes

3 cups julienned carrots

2 cups julienned celery

1 cup julienned snow peas

1/2 cup julienned scallions (white and green

parts)

2 cups julienned, pressed tofu

1 teaspoon sesame oil

 

Serves 4 to 6. In a small bowl, stir together the broth, soy sauce, mirin, and

cornstarch; set aside.

 

In a wok or large skillet, heat the oil over high heat. Add the ginger, garlic,

and red pepper flakes; cook, stirring, 10 seconds.

 

Add the carrots, celery, snow peas, and scallions; cook, stirring, until

softened, about 4 minutes. Add the tofu; cook, stirring, until heated through,

about 2 minutes.

 

Add the soy mixture to the wok; cook, stirring, until sauce is thickened, about

1 minute longer. Stir in the sesame oil.

 

Variation: Use julienned red or green bell peppers instead of--or in addition

to-- the snow peas.

 

Description:

" I think this dish is spiced just right; however the definition of

'right' varies greatly. Use more or less of the red pepper flakes to

suit your own tastes. "

Yield:

" 5 1/2 cups "

 

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Per Serving (excluding unknown items): 84 Calories; 8g Fat (84.3% calories from

fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

258mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

 

 

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