Recipe: Three-Alarm Tofu and Mushroom Stir-Fry

THREE-ALARM TOFU AND MUSHROOM STIR-FRY

8 oz tofu (regular), drained, cut in 1/2-inch cubes
1/4 cup vegetable broth
1 tsp cornstarch
1 tbsp soy sauce
1 tbsp honey
1 tsp sesame oil, toasted
1/2 tsp dried crushed red pepper
4 tbsp vegetable oil, divided use
10 oz. button mushrooms, quartered
7 oz fresh shiitake mushroom, stemmed, chopped
1 tbsp peeled and minced fresh ginger
1 tbsp minced garlic
1 tbsp minced jalapeno chile pepper
1/2 cup diced red bell pepper
1/2 cup thinly sliced green onion tops
Hot Cooked Rice (for serving)

Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes.

Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside.

Heat 2 Tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon.

Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes. Add ginger, garlic and chilli to wok and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minutes.

Stir broth mixture, add to wok and bring to boil, stirring constantly.

Spoon rice onto plates and top with vegetable stir-fry.

Makes 4 servings
From: Margaret S.
Source: Richard Sax and Marie Simmons in Bon Appetit magazine, June 1992