Spicy Tofu
Yield
4 servingsPrep
20 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tofu
firm |
|
| ¼ | cup |
red onion
sliced |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
mint leaves
chopped |
*
|
| 2 | pounds |
mixed vegetables
chopped |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
lime juice
|
|
| ½ | teaspoon |
rice
ground toasted |
|
| 1 | tablespoon |
green chili peppers
ground roasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tofu
firm |
|
| 59 | ml |
red onion
sliced |
|
| 1 | each |
scallions, spring or green onions
chopped |
|
| 59 | ml |
mint leaves
chopped |
*
|
| 907.2 | g |
mixed vegetables
chopped |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
lime juice
|
|
| 2.5 | ml |
rice
ground toasted |
|
| 15 | ml |
green chili peppers
ground roasted |
|
Directions
Cut the tofu into cubes.
Set aside on paper towels to drain.
Heat a wok and add the tofu without oil.
Stir-fry until heated through, but not crisp.
Put in a mixing bowl.
Add all the remaining ingredients except the assorted vegetables and lettuce.
Mix thoroughly.
Line a serving bowl with a layer of lettuce leaves and pour the sauté over them.
Serve surrounded by rice and assorted vegetables.
*Heat uncooked rice over moderate heat until golden, stirring to prevent burning.
When the colour is uniform, remove from heat, cool and gring to a powder.
It is best to use a mortar and pestle.
Roast whole chilies, stems too, in a dry wok until they darken.
Be careful that they do not burn.
Cool.
Remove stems and seeds.
Grind.
