Spicy Tofu With Green Vegetables And Noodles
Ingredients
1/2 tsp. chili garlic sauce* or red chili flakes
2 tsp. soy sauce
1 Tbsp. dry sherry
2 tsp. sesame oil
8 ounce tofu, pressed and cut into 1/4 slices
1/4 C. vegetable oil
1 Tbsp. ginger, chopped
1 garlic clove, chopped
1 1/2 C. mushrooms, sliced
2 green onions, sliced on the diagonal
2 celery stalks, sliced on the diagonal
1 small zucchini, sliced
2 C. bok choy, chopped
1 Tbsp. soy sauce
1 Tbsp. sesame oil
1/2 tsp. chili garlic sauce
1 Tbsp. cornstarch dissolved in
2 Tbsp. water
Oriental noodles, as needed or rice
Cooking Instructions
Marinade: in a small mixing bowl, combine all the marinade ingredients. Add the tofu and let it sit about 15 minutes. Vegetables: meanwhile slice all the vegetables and prepare the sauce by combining all the sauce ingredients in a small mixing bowl. Heat the oil in a wok and fry the marinated tofu until it is golden on all sides. Remove, place on paper towels and pat dry to remove excess oil. Pour excess oil out of the wok. Stir fry the vegetables in the order in which they appear listed above. Be careful not to overcook. At the last minute, pour the sauce over the cooked vegetables and add the tofu. Mix gently. Serve over oriental style noodles.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)