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Ingredientes
- 7 ounce hard tofu
- 1/4 c. rice flour
- 1 tsp Canola oil or possibly vegetable oil
- 2 tsp chopped garlic
- 1/4 tsp red pepper flakes
- 1 c. minced scallions
- 1/2 c. sliced water chestnuts
- 1/2 c. minced bamboo shoots
- 1/2 med red bell pepper see directions
- Â Â Egg strips recipe follows
- 1 c. mung bean sprouts
- 2 Tbsp. hoisin sauce
- 1/4 c. vegetable broth
- 1 tsp sesame oil
- 8 x six inch mandarin pancakes
- Â Â or possibly thin flour tortillas warmed
- Â Â hoisin sauce additional
- 1/2 tsp oil
- 1 lrg egg lightly beaten
Direcciones
- PEPPERS: cut into 1/4-inch strips, then into 1/4-inch pcs (1/2 c.).
- Place the tofu in a medium bowl and toss with the rice flour; set aside.
- Heat the oil in a skillet and stir fry the garlic and pepper flakes till fragrant, about 20 seconds. Add in the tofu and stir fry till lightly golden brown, about 3 min. (It will break up a little.) Then add in the scallions, water chestnuts, bamboo shoots, and bell pepper; stir-fry 1 minute. Add in the egg strips and sprouts and stir-fry till well mixed.
- Add in the hoisin sauce, broth, and sesame oil and stir-fry till most of the juices have evaporated, about 1 minute. Transfer the tofu mix to a serving bowl, and serve with the warmed pancakes and hoisin sauce on the side. Diners should scoop about 1/2 c. of the tofu mix onto the pancake, garnish with hoisin, and roll up like a burrito.
- Makes 8 servings. (about 4 c.)
- For the egg strips: Heat oil over medium-high heat in a 10-inch skillet.
- Pour in one large, lightly beaten egg and tilt the pan to create a thin sheet. cook the egg till set, about 30 seconds. Gently turn over and lightly brown the other side. Remove from the heat and cold slightly. Roll it up and slice crosswise into thin strips.
- Author: Hallie Harron, Premier Crew Restaurant Srv., Walker, MN
- Notes: Hallie is author/co-author of eight cookbooks and a contributor to collaborated on this collection.
- Yield: "4 c."
- NOTES : Serve as a main dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 8 servings | |
| Calories 111 | |
| Calories from Fat 32 | 29% |
| Total Fat 3.65g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 49mg | 16% |
| Sodium 123mg | 5% |
| Potassium 210mg | 6% |
| Total Carbs 14.96g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.73g | 2% |
| Protein 4.91g | 8% |
