Spicy Bean Curd and Mixed Vegetables

 

Yield: 4 servings

 

4 tablespoons soy sauce

 

1 tablespoon cider vinegar

 

1 tablespoon sugar

 

2 tablespoons cornstarch

 

1 package (14oz.) firm tofu, drained and sliced into 1-inch pieces

 

1 cup vegetable oil (for frying)

 

1 small onion, sliced

 

1 red bell pepper, julienned

 

1 carrot peeled and sliced

 

2 cloves garlic, minced

 

1 tablespoon minced ginger

 

1 teaspoon crushed hot pepper

 

1 bunch asparagus, trimmed and cut into 1-inch pieces

 

1 head broccoli, cut into florets

1 ½ cups chicken broth

 

 

In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch—stirring to dissolve the sugar and cornstarch—then set aside. Heat the oil over medium-high heat in a large skillet. Carefully add the tofu and cook it on both sides until golden brown. Remove the tofu and transfer to absorbent paper. Carefully pour most of the oil into a separate pan (or other safe container), leaving just enough oil to stir fry. Heat the pan and add the onion, bell pepper, and carrot. Sauté until they just begin to caramelize. Add the garlic, ginger, and hot peppers. Sauté for another minute or two. Add the asparagus and broccoli, stir to coat it with the oil and seasonings, then stir in the chicken broth. Bring it to a boil, then stir in the soy-cornstarch mixture. Simmer for a couple minutes, until the sauce thickens and the broccoli and asparagus are just cooked. Serve with steamed rice.

 

Urban Simplicity.

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