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CHILI TOFU STIR FRY Recipe

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Ingredients

2 tablespoons vegetable oil
10 ounces firm tofu, cut into 1 inch cubes
2 carrots, sliced thin
1 stalk celery, chopped
6 ounces bean sprouts
2 tablespoons soy sauce
1 teaspoon cornstarch
3/4 cup roasted peanuts
1 red onion, thinly sliced
1 red pepper, seeded and chopped
4 mushrooms, thinly sliced
3/4 cup vegetable stock or broth
2 tablespoons Asian chili-garlic sauce

Directions

Heat oil in wok or large skillet on high heat. Add nuts, and stir fry until browned. Remove and drain on paper towel, using a slotted spoon or spatula. Add tofu and sir-fry about 2 minutes, until golden brown. Remove (as done for peanuts) and drain. Add in peppers, celery and mushrooms, stir fry for about 3 minutes more. Add bean sprouts, and stir fry for about 2 minutes more. In a small bowl, combine soy sauce, broth, and chili sauce. Add in cornstarch and stir to dissolve. Return tofu and nuts to wok/skillet. Stir in sauce gently. Heat until bubbling and thickened slightly. Makes about 4 servings.

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