1 no ingredients
A Recipe for
Stir-Fried Asian Tofu
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
Food Tip |
This Recipe for Stir-Fried Asian Tofu is one of thousands in the Recipes-to-go Asian Cookbook.
Food Tip |
If you enjoy this Stir-Fried Asian Tofu Recipe - you should enjoy the recipe collections you can find on the websites below:
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
This is a recipe for Stir-Fried Asian Tofu from the recipe cookbook of Recipes-to-go (Asian)
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Food Tip |
Great eaters and great sleepers are incapable of anything else that is great. |
| Henry IV of France |
Food Tip |
8 oz firm tofu, -- drained and
: weighted for 30 minutes
1/2 ts grated tangerine or lemon
: zest
2 TB orange juice
: Salt and pepper
2 TB hoisin sauce
1 TB rice wine vinegar
1 TB low sodium soy sauce
1/2 ts sugar
1 ts cornstarch
1 TB each vegetable and sesame
: oil
1 lg clove garlic, -- minced
: Quarter-size piece fresh
: ginger, -- minced
4 oz mushrooms, -- stemmed and
: thinly sliced mushrooms
3 c 3/4-inch broccoli florets
: Salt and crushed red pepper
Cut the tofu into 3/4-inch squares and marinate in citrus zest and
juice; season with salt and pepper. Combine hoisin, rice vinegar, soy
sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet
heat vegetable and sesame oils until very hot. Add garlic and ginger
and stir fry for 10 seconds. Add mushrooms and broccoli, some water,
cover and steam for 2 minutes or until mushrooms and broccoli begin
to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch
and add to skillet. Cover and simmer 30 seconds to a minute to
thicken. Season with salt and crushed red pepper.
Yield: 2 servings
Recipe By :MONDAY TO FRIDAY SHOW #MF6605
Date: Mon, 30 Sep 1996 11:42:43
~0400
Serves: 4
Stir-Fried Asian Tofu Recipe brought to you by Recipes To-Go