|Explosive tofu-veggie stir-fry|
Place a double layer of paper towels in colander. Place the tofu cubes onthe towels to drain for at least 25 minutes. Combine the vegetable broth and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside.
Heat two tablespoons of the safflower oil in a wok or a large pan over
high heat. Add the tofu and stir fry until it is light brown. Remove the
tofu and place on a plate4 using a slotted spoon. Put the rest of the
oil in the wok and continue to heat on high. Add the mushrooms first and
stir-fry for about 5 minutes. Next add the rest of the ingredients,
including the tofu and stir-fry for about 1 minute. Last, stir the
broth-cornstarch mixture into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry.
From: Scott Peterson
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