Hot And Spicy Tofu With Pasta
|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|
|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.