re crispy fried tofu

[Guest guest]

Risa, I checked more of my books and they all seem to advise the same thing:

cook a few at a time because tofu will drop the temp of the oil; and coat the

tofu. this one uses cornstarch; look fast and tasty

 

 

* Exported from MasterCook *

 

Stir Fried Bok Choy with Tofu

 

Recipe By :Betty Crocker Creative Recipes No 64: 1992-01: Easy Chinese

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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

8 large stalks bok choy

1 pound firm tofu

2 tablespoons cornstarch

3 shallots

2 tablespoons vegetable oil -- for tofu

2 tablespoons oyster sauce

2 tablespoons vegetable oil -- for boy choy

1/2 teaspoon salt

 

Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems

diagonally into 1/4-inch slices (do not combine leaves and stems.) Drain tofu.

Cut into 1x1x1/4-inch pieces; pat dry. Coat tofu with cornstarch. Cut shallots

into thin slices.

 

Heat wok or 12-inch skillet until very hot. Add the oil for tofu; rotate wok to

coat side. Add 2 pieces tofu; fry 1 minutes, turning once. Repeat with remaining

tofu, frying 2 pieces at a time; return to fu to wok. Add oyster sauce; toss

until tofu is evenly coated. Remove tofu from wok.

 

Heat wok until very hot. Add oil for bok choy; rotate wok to coat side. Add

shallots; stir fry 30 seconds. Add bok choy stems and salt; stir fry 1 minute.

Add tofu and bok choy leaves; cover and cook 1 minute over high heat.

 

Cuisine:

" Chinese "

Copyright:

" 1992 General Mills "

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

 

Per Serving (excluding unknown items): 248 Calories; 19g Fat (65.0% calories

from fat); 11g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

422mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 3 1/2

Fat.

 

 

Nutr. Assoc. : 183 0 0 0 0 0 0 0

 

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