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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan. Ingredients:
4 pieces dried tofu |
2 tablespoons peanut oil |
3 garlic cloves, minced |
2 cups bok choy or 2 cups other chinese greens |
4 shiitake mushrooms, rehydrated and sliced |
1/2 cup toasted unsalted cashews |
1 tablespoon hot bean paste |
1 cup vegetable broth |
1 teaspoon sugar |
1 teaspoon cornstarch |
1/2 teaspoon sesame oil |
Directions:
1. Soak the tofu sticks in water for 2 hours; drain. Cut into 1-inch pieces.
2. Heat the peanut oil over medium-high heat and saute the garlic then bok choy until tender. Add the mushrooms and saute until hot. Toss in cashews.
3. In a small bowl, stir together the bean paste, broth, sugar, cornstarch and sesame oil. Pour into the skillet and cook, stirring, until sauce boils and thickens.
4. Serve over rice, rice noodles, chow mein noodles, or wrapped in rice paper sheets like a burrito.
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