Chinese Style Sauteed Firm Tofu
I put the heavy baking pan above the tofu for 2 hours, lots of water came out, that definitely helped tofu develop a firmer texture. I didn't use onion, instead used the scallions, also added some oyster sauce. Very tasty and easy to make.
Yield
4 servingsPrep
4 minCook
8 minReady
12 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
tofu
firm |
|
| 2 | tablespoons | vegetable oil |
|
| ½ | teaspoon | salt |
|
| 1 | small |
onions
thinly sliced |
|
| 6 | medium |
mushrooms
sliced |
|
| 1 | small |
carrots
cut into matchsticks |
|
| 2 | medium |
green bell peppers
thinly sliced |
|
| 1 | tablespoon |
sake
or white wine |
|
| 1 ½ | tablespoons | soy sauce, tamari |
|
| 1 | teaspoon |
ginger
grated |
|
| 1 | tablespoon | sugar |
|
| 1 | tablespoon | water |
|
| 1 | teaspoon |
cornstarch
dissolved in 3 tablespoons water |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Directions
Cut tofu crosswise into pieces the shape of French-fried potatoes.
Heat a wok, coat with oil and sprinkle on the salt.
Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.
Reduce heat to medium-low.
Add carrot, green pepper and tofu in that order, sauting each for about 1 minute.
Reduce heat to low and add sake, soy sauce, ginger, sugar and water.
Simmer for 3 to 4 minutes.
Stir in dissolved cornstarch and simmer for 30 seconds.
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