Re: Tofu - Flavor\'s Enemy
If you're into hot, there's a bunch of good-stasting szechuan-style hot tofu variants. One is:
2 tsp peanut oil
2 Tb grated fresh ginger
6 cloves garlic, minced
1/4 lb. fresh shiitake mushrooms, stemmed and sliced (about 2 cups)
1 Tb dark brown sugar
4 cups chicken broth (that's what was printed! I used veg. broth)
1/4 cup soy sauce
2 tsp Chinese chile paste w/garlic, or to taste
1 lb. firm tofu cut into 1 inch squares
4 cups thinly sliced bok choy greens
1/2 lb. fresh Chinese-style (lo mein) noodles
1/2 cup chopped fresh cilantro
1. In wok or pot, heat oil. Add ginger, garlic, cook for about a minute.
2. Add mushrooms, cook til soft, about 2-3 minutes.
3. Stir in sugar, broth, soy sauce, chile paste. Cover and bring to a boil.
4. Add tofu and bok choy. Cover and simmer til greens wilt, about 2 minutes.
5. Raise heat to high. Add noodles, cook covered for about 2-3 minutes til noodles are tender.
6. Remove from heat. Stir in cilanto.
Another easy way is to juts dice it up and stir-fry with ginger, gren onion, and hot pepper oil.
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