Spicy Bean Curd Stiry Fry

We had this last night and it was very tasty. However, the sauce was pretty thick. We even thinned it with rice wine, but it was still pretty sticky. You could try to double the amount of wet stuff in the sauce. I'm not sure where I originally got this recipe but I've changed so many things that it's mine now.

Spicy Bean Curd Stir Fry

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
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2 tablespoons dark soy sauce
1 tablespoon rice wine
1 tablespoon creamy peanut butter
1 teaspoon brown sugar
1 tablespoon Sri Racha Sauce
1 pound firm tofu -- cut in 2" cubes
2 tablespoons sesame oil
1 tablespoon fresh ginger -- minced
2 tablespoons garlic -- finely chopped
1 pint bean sprouts -- washed and drained
1 whole green bell pepper -- cut in 1" cubes
4 ounces mushroom -- quartered
3 whole green onions -- sliced
3 tablespoons peanuts -- chopped

In a small bowl combine the soy sauce, rice wine, peanut butter, brown sugar
and hot sauce. Mix well and set aside.

Cut the bean curd into pieces about 1 ½”. Heat a wok or sauté pan, add the sesame oil and the bean curd and stir-fry until the curd begins brown, approximately 5 minutes. Gently remove the bean curd from the wok or sauté pan and hold in a warm place.

OR

A better way to prepare the tofu is to deep fry it. Toss the cubes of tofu in flour with a little dried lemongrass and then deep fry.

In the wok, stir-fry the ginger and garlic until they start to brown.
Add the soy sauce and rice wine mixture to the pan.

Return the bean curd to the pan. Add the bean sprouts and green onions, green peppers, and mushrooms. Stir-fry just long enough to coat everything with the sauce. Garnish with peanuts and serve.


Copyright Whimsical Prodctions 2006

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Per Serving (excluding unknown items): 236 Calories; 16g Fat (55.6% calories from fat); 14g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.