Spicy tofu with green vegetables & noodles
Yield: 4 Servings MMM
Ingredients:
- 1/2 ts Chili garlic sauce* -=OR=- -- red chili flakes
- 2 ts Soy sauce
- 1 tb Dry sherry
- 2 ts Sesame oil MMMMM-------------------------VEGETABLES------------------------------
- 8 oz Tofu pressed & cut into -- 1/4" slices
- 1/4 c Vegetable oil
- 1 tb Ginger chopped
- 1 ea Garlic clove chopped
- 1 1/2 c Mushrooms sliced
- 2 ea Green onions sliced on the -- diagonal
- 2 ea Celery stalks sliced on the -- diagonal
- 1 sm Zucchini sliced
- 2 c Bok choy chopped MMMMM---------------------------SAUCE--------------------------------
- 1 tb Soy sauce
- 1 tb Sesame oil
- 1/2 ts Chili garlic sauce
- 1 tb Cornstarch dissolved in
- 2 tb Water
Instructions:
MMMMM--------------------------NOODLES------------------------------- Oriental noodles as needed -=OR=- rice MARINADE: In a small mixing bowl combine all the marinade ingredients. Add the tofu & let it sit about 15 minutes. VEGETABLES: Meanwhile slice all the vegetables & prepare the sauce by combining all the sauce ingredients in a small mixing bowl. Heat the oil in a wok & fry the marinated tofu until it is golden on all sides. Remove place on paper towels & pat dry to remove excess oil. Pour excess oil out of the wok. Stir fry the vegetables in the order in which they appear listed above. Be careful not to overcook. At the last minute pour the sauce over the cooked vegetables & add the tofu. Mix gently. Serve over Oriental style noodles. VARIATION: Serve over rice instead of noodles. *Available at most Asian grocery stores.
