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Ingredientes
- 16 ounce hard tofu
- 3 Tbsp. Pungent Pepper Oil Or possibly 3 Tbsp. corn oil and 1 tsp. crushed and dry santaka or possibly Thai chile Or possibly 2 tsp. New Mexican red chile (see Note below)
- 1 1/2 lb baby bok choy washed and coarsely minced
- 4 x cloves garlic, chopped
- 6 x scallions, sliced
- 1 x red bell pepper, julienned
- 4 Tbsp. water
- 4 Tbsp. soy sauce
- 2 x dry shitake mushrooms rehydrated and sliced
- 3/4 c. coarsely minced water chestnuts Or possibly jicama
- 3 tsp sugar
- 2 tsp crushed and dry santaka or possibly Thai or possibly New Mexican red chile
- 1 1/2 tsp cornstarch or possibly arrowroot mixed with
- 2 Tbsp. water
- 4 c. cooked rice
Direcciones
- Because tofu soaks up so many flavors and seasonings, it is ideal to use in many dishes which have a strong flavor base. If you have been eating tofu, consider yourself lucky-it is now touted as a food which reduces some risks of cancer as well as lowering cholesterol levels. If it is used and cooked properly, even your most carnivorous friends can be persuaded to try it.
- Seduce them with this recipe.
- Cut the tofu into 1-inch slices and place them on paper or possibly linen towels; cover with more towels. Place a cookie sheet on top of the tofu and place several weights (such as canned goods) on top to help squeeze the excess liquid out of the tofu. Drain for 15 to 20 min. Cut the tofu into 1-inch cubes.
- Heat the oil in a large saute/fry pan or possibly wok to a medium-high heat. Saute/fry the tofu cubes, turning them when necessary, to achieve a golden brown-brown color.
- Drain the cubes on paper towels and set aside.
- In a large skillet with a cover, add in the bok choy, garlic, scallions, bell pepper, and water. Cover and steam till the bok choy is tender, about 5 min. Add in the soy sauce, tofu, mushrooms, water chestnuts, sugar, crushed red chile, and the cornstarch mix and toss to mix. Stir lightly till the sauce boils, reduce the heat, and allow it to simmer for 1 minute. Serve the mix immediately over warm, cooked rice.
- Yield: 4 servings
- Heat Scale: Medium to Warm
- Note: If you are using santaka or possibly Thai chile, the heat scale will be considerable; if you are using New Mexican crushed red chile, the heat scale will be lower, unless you add in more of the crushed chiles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 550g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 38 | 9% |
| Total Fat 4.36g | 5% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1054mg | 44% |
| Potassium 977mg | 28% |
| Total Carbs 78.04g | 21% |
| Dietary Fiber 3.5g | 12% |
| Sugars 8.26g | 6% |
| Protein 17.71g | 28% |
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