Text 5018, 68 rader
Skriven 2013-09-24 07:28:36 av Dave Drum (1:261/38)
Ärende: Chile 4075
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Seared Tofu w/Spicy Stir-Fried Cabbage
 Categories: Oriental, Vegetables, Greens, Chilies
      Yield: 2 Servings

MMMMM----------------------------TOFU---------------------------------
      1 tb Soy sauce
      1 tb Cream Sherry
  1 1/2 ts Fine grated garlic
      1 ts Fine grated peeled ginger
    1/2 ts Sugar
      1 lb Firm tofu; rinsed, drained
      2 tb Vegetable oil

MMMMM----------------------STIR-FRY & SAUCE---------------------------
      2 lg Scallions; chopped, white &
           - green parts separate
    1/4 ts Hot red-pepper flakes
      9 oz Coleslaw mix
      1 ts Asian sesame oil
    1/3 c  Chicken broth
      1 ts Soy sauce
    1/2 ts Cornstarch

  Bagged coleslaw mix is a great convenience food. On one night, we use
  some of it in the quick-cooking Ancho and Cocoa Carne Asada; the next
  night, we turn the rest into this satisfying number. The tofu and
  cabbage, seasoned with soy sauce, ginger, garlic, and sesame oil,
  come together in a flash. If you want to make this dish vegetarian,
  simply substitute vegetable broth for the chicken broth.

  Marinate and sear tofu: Stir together soy sauce, Sherry, garlic,
  ginger, sugar, and a pinch of salt. Cut tofu into 4 pieces and pat
  dry. Gently toss with soy sauce mixture and let marinate 10 minutes.

  Heat oil in a 10-inch nonstick skillet over medium heat until hot,
  then sear tofu until golden-brown on all sides, 6 to 8 minutes total.
  Transfer tofu to a plate with a spatula, reserving oil in skillet.

  Make stir-fry and sauce: Add white parts of scallions to skillet and
  stir-fry over medium-high heat until softened, about 1 minute. Add
  red-pepper flakes, coleslaw mix, and 1/4 tsp each of salt and pepper
  and stir-fry until vegetables are crisp-tender, about 2 minutes.
  Remove from heat and stir in sesame oil. Divide between 2 plates and
  top with tofu.

  Stir together broth, soy sauce, and cornstarch and add to skillet.
  Bring to a simmer over medium-high heat, stirring, then simmer until
  slightly thickened, about 2 minutes. Add scallion greens, then pour
  sauce over tofu and cabbage mixture.

  Recipe by Ian Knauer

  Gourmet | March 2009

  Serves 2 (main course)

  MM Format by Dave Drum - 23 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... A bottle of wine contains more philosophy than all the books in the world.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)