Spicy Tofu with Green Vegetables & Noodles
If you haven't tried tofu, then now is your chance with this succulent dish you are bound to love!
Yield
4 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
chili pepper flakes
or red chili flakes |
* |
| 2 | teaspoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry |
|
| 2 | teaspoons |
sesame oil
|
|
| 8 | ounces |
tofu
pressed, cut into 1/4 inch slices |
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
ginger
fresh, chopped |
|
| 1 | each |
garlic
clove, chopped |
|
| 1 ½ | cup |
mushrooms
sliced |
|
| 2 | each |
onions
green, sliced on the diagonal |
|
| 2 | each |
celery
stalks, sliced on the diagonal |
|
| 1 | each |
zucchini
small, sliced |
|
| 2 | cups |
bok choy
chopped |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sesame oil
|
|
| ½ | teaspoon |
chili pepper flakes
|
* |
| 1 | tablespoon |
cornstarch
dissolved in 2 tb water |
|
| 1 | x |
oriental noodles
as needed or rice |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
chili pepper flakes
or red chili flakes |
* |
| 1E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry |
|
| 1E+1 | ml |
sesame oil
|
|
| 231.2 | ml/g |
tofu
pressed, cut into 1/4 inch slices |
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
ginger
fresh, chopped |
|
| 1 | each |
garlic
clove, chopped |
|
| 355 | ml |
mushrooms
sliced |
|
| 2 | each |
onions
green, sliced on the diagonal |
|
| 2 | each |
celery
stalks, sliced on the diagonal |
|
| 1 | each |
zucchini
small, sliced |
|
| 473 | ml |
bok choy
chopped |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sesame oil
|
|
| 2.5 | ml |
chili pepper flakes
|
* |
| 15 | ml |
cornstarch
dissolved in 2 tb water |
|
| 1 | x |
oriental noodles
as needed or rice |
* |
Directions
VARIATION: Serve over rice instead of noodles.
MARINADE: In a small mixing bowl, combine all the marinade ingredients (the first four 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 and 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.
