Stir Fry Teriyaki Tofu

I.am.Vegetarian's picture

Sep. 12, 2011

Ingredients

Jong rice 2 Ounce (1 Package)
Dried bean curd 4 Ounce , broken into 3
Cornstarch 2 Tablespoon
Water 10 Tablespoon (2 Tablespoons + 1/2 Cup)
Fresh ginger root piece 1 Inch (1 Piece)
Garlic 1 Clove (5 gm)
Sherry 3 Tablespoon
Brown sugar 2 Tablespoon
Soy sauce 1/4 Cup (4 tbs)
Oriental sesame oil 1 Tablespoon
Dry mustard 1/4 Teaspoon
Firm tofu 22 Ounce , drained, cut into 1
Fresh mushrooms 8 Ounce
Canned bamboo shoots 15 Ounce , drained (1 Can)
Oil 1 Tablespoon
Snow peas 4 Ounce

Directions

GETTING READY

1. In 2 separate bowls, place the rice and the bean curd.

2. Pour warm water and let the stand for 60 minutes at least. Drain them.

3. In a bowl, mix cornstarch and 2 tablespoons water and keep aside.

4. With a knife or the metal blade of a food processor, mince the ginger and garlic.

5. In a bowl or a measuring cup, mix the ginger, garlic, sherry, brown sugar, soy sauce, sesame oil and dry mustard.

6. In a shallow dish, place the tofu and pour the marinade on them.

7. Let it stand for at least 30 minutes, tilting the pan once in a while to cover the tofu with marinade.

8. With a knife or the slicing disc of a food processor, slice the mushrooms and bamboo shoots.

9. In a bowl, place the snow peas and pour in boiling water on them.

10. Cover and let stand for 30 seconds, then drain and keep warm

MAKING

11. Place a large dutch oven over medium heat for 30 seconds.

12. Add 1 tablespoon oil to it and heat it for 15-30 seconds longer.

13. Add the mushrooms and stir fry for 1 minute.

14. Stir in the bamboo shoots, long rice, bean curd and 1/2 cup water.

15. Cover the pot and bring to a boil, then lower the heat and simmer for 5 minutes.

16. Next, add the tofu cubes along with the marinade.

17. Add the onions and sauté for 1 more minute.

18. Cook, covered for 2 minutes more.

19. Stir the cornstarch paste and add it to the pot.

20. Toss to mix and finally add the snow peas

SERVING

21. Serve hot with brown rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 405Calories from Fat 152

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 1154 mg48.08%

Total Carbohydrates 40 g13.3%

Dietary Fiber 3 g12%

Sugars 12 g

Protein 23 g46%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet