Ingredients Jump to Instructions ↓

  1. Spicy Tofu with Green Vegetables and Noodles

  2. Yield: 4 servings

  3. 1/2 teaspoon chili garlic sauce or red chili flakes

  4. 2 teaspoons soy sauce

  5. 1 tb dry sherry

  6. 2 teaspoons sesame oil

  7. 8 oz tofu, pressed and cut into 1/4" slices

  8. 1/4 cup vegetable oil

  9. 1 tb ginger, chopped

  10. 1 garlic clove, chopped

  11. 1 1/2 c mushrooms, sliced

  12. 2 green onions, sliced on the diagonal

  13. 2 celery stalks, sliced on the diagonal

  14. 1 zucchini, sliced

  15. 2 cups bok choy, chopped

  16. 1 tb soy sauce

  17. 1 tb sesame oil

  18. 1/2 teaspoon chili garlic sauce

  19. 1 tb cornstarch dissolved in

  20. 2 tb water In a small mixing bowl, combine chili sauce, soy, sherry and sesame oil. Add the tofu and let sit about 15 minutes.

  21. Meanwhile slice all the vegetables and prepare the sauce by combining

  22. all the sauce ingredients in a small mixing bowl.

  23. Heat the oil in a wok and fry the marinated tofu until it is golden on all sides. Remove, place on paper towels and pat dry to remove

  24. excess oil. Pour excess oil out of the wok. Stir fry the vegetables

  25. in the order in which they appear listed above. Be careful not to

  26. overcook. At the last minute, pour the sauce over the cooked vegetables and add the tofu. Mix gently. Serve over noodles or rice.


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