Stir Fry Tofu & Vegetables |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I hated Tofu until I ran into someone who knew how to prepare it properly. This is Nancy's recipe. I've only wandered when I was out of some particular ingredient but that's not often. Serve this over fresh fried rice noodles, they're quick and easy to do, just drop them into hot oil. Next to them canned Chow Mein noodles are boooorrrriiiing! Ingredients:
1 (1/3 ounce) package dried wood ear mushrooms, soak for 30 minutes |
1/3 cup chicken stock |
1/4 cup dry sherry |
3 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon garlic, minced |
1 tablespoon ginger, peeled,finely grated |
1 tablespoon sesame oil |
1 teaspoon crushed red chili pepper flakes |
1/2 lb firm tofu, cut into 1/2 inch cubes |
2 tablespoons sesame seeds |
2 tablespoons oil, chinese peanut oil has the best flavor. |
1 cup red cabbage, shredded |
2 tablespoons oil |
1/2 lb snow peas |
1 (15 ounce) can baby corn, cut into thirds |
1/2 lb bean sprouts |
rice noodles, cooked just before they're served |
Directions:
1. Combine marinade ingredients.
2. Gently add the Tofu, marinate for 15 minutes.
3. Heat the wok and toast Sesame seeds'til golden, 1min.
4. Remove and set aside.
5. Add 2 TBS Oil to wok, swirl to coat.
6. Add Cabbage, stir fry 2 minutes, Remove, set aside.
7. Reheat wok,add 2 TBS Oil, swirl to coat.
8. Add Snow Peas, stir fry 2 minutes.
9. Push Peas to sides of the wok.
10. Carefully pour Marinade off the Tofu into center of wok.
11. Stir'til bubbly.
12. Add Cabbage, Mushrooms, Corn, and Bean sprouts.
13. Combine with Snow Peas.
14. Gently add Tofu, heat through.
15. Serve over Fresh cooked Rice Noodles.
16. (Give them a try, you'll never use canned chow mein noodles again.).
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