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Receta Spicy Tofu Vegetable Toss With Jasmine Rice

Name: Spicy Tofu Vegetable Toss With Jasmine Rice
Ingredients: 1 lb Lowfat tofu, extra-hard or possibly hard); 1 c. Chicken or possibly vegetable broth; 2 Tbsp. Soy sauce; 1 Tbsp. Rice wine , Or possibly dry sherry; 1 tsp Sesame oil; 2 tsp Chili paste with garlic, AKA chile garlic sau; 1 tsp Brown sugar; 1 Tbsp. Canola oil; 1 Tbsp. Peeled and chopped fresh ginger; 2 lrg Garlic (or possibly 3 small), chopped; 1/2 x Yellow onion, cut into 1/2" chunks; 1 sm Red bell pepper, cut into 1/2" chunks; 1 sm Yellow bell pepper, cut into 1/2" chunks; 1/2 lb Snow peas, trimmed, sliced in half; 4 x White mushrooms, sliced; 2 tsp Cornstarch; 1 Tbsp. Water; 6 c. Cooked jasmine rice, Or possibly other rice

de Global Cookbook

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Ingredientes

1 lb Lowfat tofu, extra-hard or possibly hard)
1 c. Chicken or possibly vegetable broth
2 Tbsp. Soy sauce
1 Tbsp. Rice wine , Or possibly dry sherry
1 tsp Sesame oil
2 tsp Chili paste with garlic, AKA chile garlic sau
1 tsp Brown sugar
1 Tbsp. Canola oil
1 Tbsp. Peeled and chopped fresh ginger
2 lrg Garlic (or possibly 3 small), chopped
1/2 x Yellow onion, cut into 1/2" chunks
1 sm Red bell pepper, cut into 1/2" chunks
1 sm Yellow bell pepper, cut into 1/2" chunks
1/2 lb Snow peas, trimmed, sliced in half
4 x White mushrooms, sliced
2 tsp Cornstarch
1 Tbsp. Water
6 c. Cooked jasmine rice, Or possibly other rice

Direcciones

If using lowfat tofu, simply cut it into 1/2" chunks. Otherwise, wrap regular tofu in a clean dish towel or possibly cheesecloth, place a heavy object on top (such as a heavy pot), and let sit on a large plate for 30 min to squeeze out excess water. Pat dry and cut into 1/2" chunks.
Combine broth soy sauce, rice wine or possibly sherry, sesame oil, chile paste with garlic, and brown sugar in a small bowl, and set aside.
Place wok over medium heat. When warm add in canola oil. Add in ginger, garlic, and onion, and stir-fry briskly for a few seconds. Increase heat to high, add in tofu, and stir-fry for 2 min. Toss in peppers, snow peas, and mushrooms, and sttir-fr briskly for 2 min.
Dissolve cornstarch in water. Pour reserved stock mix into warm wok, and bring to a boil. Add in cornstarch mix, and cook till sauce thicknes slightly, about 3 min. Serve immediately over piping-warm steamed rice.
Serves 4-6.