Sichuan Tofu & Sugar Snap Peas - 3
Source of Recipe
4 servings
List of Ingredients
14 oz lite firm tofu
1 tsp Eden Mirin (rice cooking wine)
1 tsp Eden Organic Shoyu Reduced Sodium Soy Sauce
1 1/2 tsp cornstarch
1/2 tsp garlic clove(s)
1 Tbsp canola oil
1 oz ginger root
6 oz sugar snap peas
1 medium scallion(s)
3 Tbsp Health Valley Fat Free Vegetable Broth
1 Tbsp canned tomato paste
2 tsp rice vinegar
1 tsp sugar
1/4 tsp sesame oil
1/4 tsp cornstarch
1 serving(s) crushed red peppers
1 tsp low-sodium soy sauce
Recipe
Sichuan-Style Tofu Recipe (1st 9 ingredients).
1. Drain Tofu on paper towels and spinkle with 1/4 tsp. salt. Place more paper towels on top and weight down the tofu with a plate. Set asise for 5 minutes and then cut into 1-inch cubes.
2. Heat wok or large skillet. Swirl in the oil, add ginger and stir-fry about 10 secnds. Carefully add the tofu cubes and cook about 1 minute. Add sugar snap peas and stir-fry for 1 minute. Add the Sichuan Sauce (see B. below for recipe)and stir for about 1 minute. Transfer to a platter and sprinkle with scallions.
Sichuan Sauce Recipe (last 8 ingredients):
Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper in a small bowl. (Makes 1/3 cup for 4 servings)
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