Chinese Noodles With Spicy Szechuan Bean Curd

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* Exported from MasterCook *

 

Chinese Noodles With Spicy Szechuan Bean Curd

 

Recipe By : Pasta East to West by Nava Atlas, page 70

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***SAUCE***

2/3 cup reserved liquid from canned mushrooms -- (see below)

and water chestnuts

2 tablespoons natural soy sauce

1 teaspoon sesame oil

1 tablespoon cornstarch or arrowroot

2 tablespoons hoisin sauce

Asian hot sauce -- to taste

***

1 pound firm or extra-firm tofu

2 tablespoons canola oil

***

8 ounces Chinese wheat noodles or udon or linguine

***

2 large carrots -- peeled

and sliced on the diagonal

2 cloves garlic -- minced

1 medium green bell pepper -- diced

1 medium red bell pepper -- diced

15 ounces canned straw mushrooms

liquid reserved for sauce

8 ounces canned sliced water chestnuts

liquid reserved for sauce

2 scallions

cut into 1-inch lengths

 

4 servings

 

If you master this delicious stir-fry, you'll be less inclined to reach for

that Chinese take-out menu!

 

Combine the sauce ingredients in a small mixing bowl, and stir

together. Set aside. Cut the tofu into 1/2-inch-thick slices. Blot

between clean tea towels or several layers of paper towel to remove excess

moisture. Cut the tofu into 1/2-inch dice.

 

Heat 1 tablespoon of the canola oil in a wok or stir-fry pan. Sauté the

tofu dice over medium-high heat, stirring frequently, until most sides are

golden. Transfer to a plate until needed.

 

Cook the noodles in plenty of rapidly simmering water until al dente, then

drain.

 

Meanwhile, heat the remaining tablespoon of canola oil in the wok or

stir-fry pan. Add the carrots and stir-fry over medium-high heat until

they begin to turn golden. Add the garlic and bell peppers, and continue

to stir-fry until they are just tender- crisp.

 

Add the straw mushrooms, water chestnuts, and scallions. Continue to

stir-fry just until everything is well heated through, about 2 to 3 minutes

longer. Stir in the sauce and bring to a simmer, then cook, stirring,

until the sauce has thickened.

 

Gently stir the tofu and cooked noodles into the wok or stir-fry pan, and

taste to correct the seasonings and spiciness. Serve at once.

 

Calories: 522, Carbohydrate: 66 g, Total Fat: 17 g, Cholesterol: 0 g,

Protein: 27 g, Sodium: 841 mg

 

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