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cornstarch chili paste with garlic soy sauce sherry sugar extra firm tofu vegetable oil cremini mushrooms tiny broccoli carrots
Viewed: 47 - Published at: 8 years agoIngredients
- 2 Tbs. cornstarch
- 1 Tbs. chili paste with garlic
- 1/4 cup tamari or soy sauce
- 1/4 cup sherry
- 1 tsp. sugar
- 1 lb. extra-firm tofu, drained
- 1 Tbs. vegetable oil
- 8 oz. cremini mushrooms, sliced (3 cups)
- 5 to 6 cups tiny broccoli florets (from 1 bunch broccoli)
- 2 medium carrots, thinly sliced diagonally
Method
- Make sauce: In small bowl, combine cornstarch and 1/4 cup water and stir until smooth.
- Stir in remaining sauce ingredients.
- Set aside.
- Cut tofu into 1/2 slices and pat very dry.
- Then cut into 1/2-inch cubes and pat dry again.
- In large nonstick wok or skillet, heat oil over medium-high heat until very hot but not smoking.
- Add tofu and stir-fry until deeply golden all over, about 2 minutes.
- Transfer tofu to plate.
- Add mushrooms to wok and stir-fry until they begin to release juices, about 2 minutes.
- Add broccoli and carrots, and pour in 1/4 cup water.
- Cover and cook until broccoli is tender but still bright green, about 5 minutes.
- Return tofu to wok and toss to mix.
- Stir sauce once and quickly add to wok.
- Stir until sauce thickens, about 15 seconds.
- Serve right away over hot rice.
