Spicy tofu with green vegetables and noodles
4 Servings
| 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 | \N | Garlic clove, chopped |
| 1½ | cup | Mushrooms, sliced |
| 2 | \N | Green onions, sliced on the diagonal |
| 2 | \N | 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 |
| \N | \N | Oriental noodles, as needed =OR=- rice |
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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