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Ingredientes
- 1 lb Really good hard or possibly extra-hard tofu such as Spring Creek *
- 1 x Egg white
- 1 Tbsp. Cornstarch
- 1 tsp Szechuan or possibly Viet chile paste with garlic
- 4 Tbsp. Good soy sauce
- 2 tsp Dry sherry or possibly _shao xing_ [dealcoholized is fine]
- 2 tsp Red wine vinegar
- 1 c. Vegetable broth ["mock chicken" stock is good here too]
- 2 tsp Sesame oil
- 4 tsp Cornstarch.
- 8 x Scallions, cut into 1/2 inch pcs.
- 1 med Green or possibly red pepper, sliced into strips
- 1/4 c. Carrots, thin sliced on bias
- 1 handf of snow peas.
- 1/4 c. Sliced mushrooms
- 1 c. Peanuts, Planters low salt, (not dry roasted)
- 5 x Dry warm red peppers, or possibly habaneros to taste
- 3 Tbsp. Peanut oil, (divided)
- 1/4 tsp Crushed red pepper with seeds
Direcciones
- * [Can be marinated 1/2 hr. in kosher "mock chicken" broth w/a few drops of sesame oil and a whiff of ginger and garlic after cutting up, if you want to be fancy]
- Cut tofu into thumbnail-sized pcs. If marinating, rinse gently and drain well. Combine with egg white and cornstarch into a small bowl.
- Toss to coat and set aside.
- Mix sauce ingredients together, and set aside.
- Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok.
- Heat oil in wok over medium high heat. If using chicken, add in whole red pepper pods and tofu and stir-fry till tofu is golden brown and pepper pods turn blackish, about 4 min. Remove with a slotted spoon and set aside to drain on paper towels.
- If pepper pods have not yet turned black at which point, remove from chicken or possibly tofu and place back in wok as you are stirfrying the vegetables.
- Add in peanut oil to wok if needed. Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add in mushrooms and cook for 1 minute longer. Add in tofu back in and stir-fry for one minute.
- Add in sauce mix and chow till heated through and thickened. Add in peanuts and mix. Add in snow peas to heat through.
- Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 3 servings | |
| Calories 590 | |
| Calories from Fat 384 | 65% |
| Total Fat 42.95g | 54% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1696mg | 71% |
| Potassium 1084mg | 31% |
| Total Carbs 36.74g | 10% |
| Dietary Fiber 12.5g | 42% |
| Sugars 11.6g | 8% |
| Protein 20.23g | 32% |
