Spicy tofu with green vegetables and noodles

4 Servings

Ingredients

Quantity Ingredient
½ teaspoon Chili garlic sauce* -=OR=- red chili flakes
2 teaspoons Soy sauce
1 tablespoon Dry sherry
2 teaspoons Sesame oil
8 ounces Tofu, pressed & cut into 1/4\" slices
¼ cup Vegetable oil
1 tablespoon Ginger, chopped
1 Garlic clove, chopped
1½ cup Mushrooms, sliced
2 Green onions, sliced on the diagonal
2 Celery stalks, sliced on the diagonal
1 small Zucchini, sliced
2 cups Bok choy, chopped
1 tablespoon Soy sauce
1 tablespoon Sesame oil
½ teaspoon Chili garlic sauce
1 tablespoon Cornstarch dissolved in
2 tablespoons Water
Oriental noodles, as needed =OR=- rice

Directions

MARINADE

VEGETABLES

SAUCE

NOODLES

MARINADE: In a small mixing bowl, combine all the marinade ingredients. Add the tofu & let it sit about 15 minutes.

VEGETABLES: Meanwhile slice all the vegetables & prepare the sauce by combining all the sauce ingredients in a small mixing bowl.

Heat the oil in a wok & fry the marinated tofu until it is golden on all sides. Remove, place on paper towels & pat dry to remove excess oil. Pour excess oil out of the wok. Stir fry the vegetables in the order in which they appear listed above. Be careful not to overcook.

At the last minute, pour the sauce over the cooked vegetables & add the tofu. Mix gently. Serve over Oriental style noodles.

VARIATION: Serve over rice instead of noodles.

*Available at most Asian grocery stores.

"Tofu" A Recipe Booklet Produced by the Ontario Soybean Growers Marketing Board"

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