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Hot And Spicy Tofu With Pasta

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  Vegetable oil/Peanut oil 1 3⁄4 Teaspoon
  Red bell pepper strips 1⁄2 Cup (8 tbs)
  Sliced onion/Sliced scallion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, minced
  Canned ready-to-serve low-sodium chicken broth 1⁄2 Cup (8 tbs)
  Reduced-sodium soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Cornstarch 1 Teaspoon
  Hot chili oil 1⁄4 Teaspoon
  Firm style tofu 1⁄2 Pound, cut into 1-inch cubes
  Thin egg noodles/Cooked japanese buckwheat pasta /soba 1 Cup (16 tbs), cooked (Use Hot)
  Finely chopped cilantro/Finely chopped italian flat-leaf parsley 1 Tablespoon (Or Chinese Parsley)

1. In 9-inch nonstick skillet heat peanut oil; add pepper, onion, and garlic and cook over medium-high heat, stirring occasionally, until tender-crisp, about 3 minutes.
2. In 1-cup liquid measure combine broth, soy sauce, sherry, cornstarch, and chili oil, stirring to dissolve cornstarch. Stir into vegetable mixture and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; add tofu, stir to combine, and cook until heated through, about 2 minutes.
3. To serve, on serving platter arrange pasta, top with vegetable-tofu mixture, and sprinkle with cilantro.

Recipe Summary

Main Dish
Stir Fried

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