Spicy Tofu with Green Vegetables
Yield: 4 Servings  VG, VN, WF, GF, DF, EF

MARINADE 1/2 ts Chili garlic sauce* --OR-- -- red chili flakes 2 ts Soy sauce 1 tb Dry sherry 2 ts Sesame oil SAUCE 1 tb Soy sauce 1 tb Sesame oil 1/2 ts Chili garlic sauce 1 tb Cornstarch dissolved in 2 tb Water

VEGETABLES 8 oz Tofu, pressed and cut into 1/4" slices 1/4 c Vegetable oil 1 tb Ginger, chopped 1 ea Garlic clove, chopped 1 1/2 c Mushrooms, sliced 2 ea Green onions, sliced on the diagonal 2 ea Celery stalks, sliced on the diagonal 1 sm Zucchini, sliced 2 c Bok choy, chopped NOODLES Oriental noodles, as needed --OR-- rice

MARINADE: In a small mixing bowl, combine all the marinade ingredients. Add the tofu and let it sit about 15 minutes.

VEGETABLES: Meanwhile slice all the vegetables and prepare the sauce by combining all the sauce ingredients in a small mixing bowl.

Heat the oil in a wok and fry the marinated tofu until it is golden on all sides. Remove, place on paper towels & pat dry to remove excess oil. Pour excess oil out of the wok. Stir fry the vegetables in the order in which they appear listed above. Be careful not to overcook. At the last minute, pour the sauce over the cooked vegetables and add the tofu. Mix gently. Serve over Oriental style noodles.

VARIATION: Serve over rice instead of noodles.

* Available at most Asian grocery stores.

Summer 2000 Vegetarian Page
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