Szechuan Vegetable Stir Fry
|Firm tofu||8 Ounce, drained and cut into cubes|
|Vegetable broth||1 Cup (16 tbs), divided|
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Hot chili oil||2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Vegetable oil||3 Tablespoon|
|Sliced green onions and tops||1 Cup (16 tbs)|
|Carrots||3 Medium, diagonally sliced|
|Garlic||3 Clove (15 gm), minced|
|Minced fresh ginger||2 Teaspoon|
|Button mushrooms||1⁄4 Pound, sliced|
|Red bell pepper||1 Medium, cut into 1-inch squares|
|Fresh snow peas||1⁄4 Pound, trimmed and cut diagonally into halves|
|Broccoli florets||8 Ounce, steamed|
|Peanuts||1⁄2 Cup (8 tbs)|
|Hot cooked rice||6 Cup (96 tbs)|
1. To marinate tofu, place in 8-inch round or square glass baking dish. Combine 1/2 cup vegetable broth, orange juice, soy sauce, chili oil, fennel seeds and black pepper in small bowl; pour over tofu. Let stand 15 to 60 minutes. Drain; reserve marinade.
2. Combine cornstarch and remaining 1/2 cup vegetable broth in medium bowl. Add reserved marinade; set aside.
3. Heat vegetable oil in wok or large skillet over high heat until hot. Add onions, carrots, garlic and ginger; stir-fry 3 minutes. Add tofu, mushrooms, bell pepper and snow peas; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli; stir-fry 1 minute or until heated through.
4. Stir cornstarch mixture. Add to wok and cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.