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Ingredientes
- 8 ounce Regular tofu, liquid removed and cut into 1/2" cubes
- 1/4 c. Vegetable stock
- 1 tsp Cornstarch
- 2 tsp Red chile paste
- 2 tsp Brown sugar
- 1 Tbsp. Soy sauce
- 1 tsp Peanut oil
- 4 Tbsp. Safflower oil
- 3 c. Mushrooms, stemmed and sliced
- 1 Tbsp. Fresh ginger, peeled and chopped
- 2 x Cloves garlic, chopped
- 2 Tbsp. Jalapeno chile, chopped
- 1/2 c. Sliced red bell pepper
- 1/2 c. Sliced scallions Freshly cooked rice
Direcciones
- Someone was asking about recipes with Tofu. Here's a couple of good ones
- Place a double layer of paper towels in colander. Place the tofu cubes on the towels to drain for at least 25 min. Combine the vegetable broth and cornstarch in a bowl till the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mix aside.
- Heat two Tbsp. of the safflower oil in a wok or possibly a large pan over high heat. Add in the tofu and stir fry till 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 in the mushrooms first and stir-fry for about 5 min. Next add in the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mix into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 669g | |
| Calories 791 | |
| Calories from Fat 584 | 74% |
| Total Fat 66.0g | 83% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1242mg | 52% |
| Potassium 1387mg | 40% |
| Total Carbs 31.32g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 16.07g | 11% |
| Protein 24.65g | 39% |
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