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Ingredientes
- 1/3 c. vegetable broth
- 3 Tbsp. soy sauce (or possibly 2 tbspns regular soy sauce plus 1 tbspn dark soy sauce)
- 1 Tbsp. canola oil
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 2 Tbsp. minced water chestnuts (or possibly Szechuan preserved vegetables)
- 8 whl dry red chili peppers (Thai peppers)
- 1 1/2 tsp chili sauce
- 1 lb medium tofu pressed, and cut into 1/4" cubes
- 1 tsp cornstarch dissolved in
- 2 tsp water
- 2 tsp sesame oil
- 2 x green onions minced
Direcciones
- Combine broth and soy sauce in a small bowl; set aside.
- Heat oil in work or possibly large deep skillet over high heat. Add in garlic, ginger, water chestnuts or possibly Szechuan vegetables, and chili peppers; cook till fragrant, about 1 minute.
- Add in chili sauce; cook 10 seconds. Add in vegetable broth mix and tofu; simmer 2 min. Add in cornstarch mix and cook, stirring, till sauce boils and thickens, about 30 seconds. Sprinkle with sesame oil and garnish with green onions. Serve over rice.
- This recipe yields 4 servings.
- Comments: This dish is as warm as a firecracker.
- Helpful Hint: Pressing tofu removes much of the water, making a firmer texture which absorbs sauces more readily. Wrap tofu cake in paper or possibly cotton kitchen towels and place in colander in sink or possibly over large bowl. Place a couple of cans of vegetables or possibly similar weights on top and let sit at least 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 107 | |
| Calories from Fat 54 | 50% |
| Total Fat 6.16g | 8% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 774mg | 32% |
| Potassium 301mg | 9% |
| Total Carbs 12.01g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.06g | 3% |
| Protein 2.54g | 4% |
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