The Everything Stir-Fry Cookbook Part 30

1. Cut the tofu into matchsticks about 2 inches long, inch thick, and inch wide. Place the tofu in a resealable plastic bag and add the Feisty Fajita Marinade. Seal the bag and shake it so that all the tofu is coated in the marinade. Marinate the tofu overnight in the refrigerator.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the olive oil. When the oil is hot, add the garlic and chilies. Stir-fry for 10 seconds, then add the shallots. Stir-fry the shallots until they begin to soften. Add the green bell pepper. Stir-fry for 1 minute, stirring in 1 tablespoon soy sauce if the vegetables begin to dry out. Add the red bell pepper and the diced tomato. Stir-fry for another minute or until the vegetables are tender but still crisp.

3. Add the tofu and the green onions. Stir-fry the tofu matchsticks for about 2 minutes, until they are browned.

4. Lay a tortilla on a plate and add a portion of the shredded lettuce. Spoon one-quarter of the stir-fry mixture onto the bottom section of the tortilla. Sprinkle 1 tablespoon shredded cheese over the top and roll up the tortilla. Continue with the remaining 3 tortillas. Serve immediately.

Which Tofu to Use for Stir-Frying For best results, use medium to extra-firm tofu in stir-fries. Soft tofus can fall apart during the stirring and tossing needed for stir-frying, while firmer tofus hold their shape. If a recipe calls for tofu without specifying which type, use regular, firm tofu. For best results, use medium to extra-firm tofu in stir-fries. Soft tofus can fall apart during the stirring and tossing needed for stir-frying, while firmer tofus hold their shape. If a recipe calls for tofu without specifying which type, use regular, firm tofu.

Yields 4 fajitas 3 ounces pressed tofu Feisty Fajita Marinade (page 24) 2 tablespoons olive oil 1 teaspoon minced garlic 2 teaspoons chopped red chili peppers 2 shallots, chopped 1 green bell pepper, cubed 1 tablespoon soy sauce, optional 1 red bell pepper, cubed 1 tomato, diced 2 green onions, finely chopped 4 tortillas 3 lettuce leaves, shredded 4 tablespoons shredded cheese, or to taste

Serves 3 to 4 [image]cup chicken broth 1 tablespoons oyster sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon granulated sugar 1 teaspoon cornstarch 4 teaspoons water 3 tablespoons vegetable or peanut oil 4 thin slices ginger, minced 2 cups chopped broccoli pound fresh mushrooms, thinly sliced 2 green onions, cut into thirds pound pressed tofu, cut into small cubes Tofu with Broccoli If you're lucky enough to live near an Asian market that sells pressed tofu that's been seasoned with spices such as star anise, try adding it to this recipe.

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1. Combine the chicken broth, oyster sauce, rice wine or sherry, and sugar in a bowl. In a separate small bowl, dissolve the cornstarch into the water.

2. Heat a wok or skillet until it is almost smoking. Add the oil. When the oil is hot, add the ginger slices. Stir-fry for about 10 seconds, then add the chopped broccoli and the mushrooms. Stir-fry for about 1 minute, until the mushrooms have darkened and the broccoli has turned a bright green. Stir in the green onions.

3. Add the tofu and gently stir it around the pan for about 1 minute. Push the tofu and vegetables to the sides of the pan. Add the sauce in the middle and bring to a boil. Add the cornstarch and water mixture into the sauce and stir quickly to thicken. Serve hot.

Ha.s.sle-Free Pressed Tofu Purchasing pressed tofu means the work of pressing and draining the liquid out of the tofu has already been done for you. The process used to make pressed tofu renders it even firmer and meatier in texture than extra-firm tofu. Pressed tofu can frequently be found in local supermarkets. If unavailable, extra-firm tofu makes an acceptable subst.i.tute - just be sure to drain it before using. Purchasing pressed tofu means the work of pressing and draining the liquid out of the tofu has already been done for you. The process used to make pressed tofu renders it even firmer and meatier in texture than extra-firm tofu. Pressed tofu can frequently be found in local supermarkets. If unavailable, extra-firm tofu makes an acceptable subst.i.tute - just be sure to drain it before using.

Sesame Tofu with Vegetables The tofu in this dish provides plenty of protein, and the vegetables supply a variety of necessary vitamins. Serve this protein-packed dish with plenty of cooked rice for a nutritious meal.

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1. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chile paste. Stir-fry for 10 seconds, then add the minced ginger and garlic. Stir-fry for another 10 seconds, then add the onion. Stir-fry the onion until it begins to soften (about 2 minutes).

2. Add the green bell pepper. Stir-fry briefly, sprinkling the salt over the mixture. Add the red bell pepper. Stir-fry until the vegetables are tender but still crisp (about 2 minutes). Splash the peppers with 1 to 2 tablespoons of water if they begin to dry out during stir-frying.

3. Push the vegetables to the sides of the pan and add the tofu cubes in the middle of the pan. Stir-fry the tofu for 1 to 2 minutes, gently stirring and moving it around the pan. Add the sauce and bring to a boil. Stir in the green onion. Cook for another minute, stirring gently, to heat everything through. Garnish with the sesame seeds before serving.

Serves 2 2 tablespoons vegetable or peanut oil teaspoon chile paste teaspoon minced ginger teaspoon minced garlic cup chopped onion green bell pepper, cubed teaspoon salt red bell pepper, cubed 12 tablespoons water, optional pound firm tofu, drained and cut into -inch cubes 2 portions Sesame Sauce (page 19) 1 green onion, chopped 23 tablespoons toasted sesame seeds, optional

Serves 3 to 4 1 pound firm tofu, frozen 1 tablespoon chili powder cup cornstarch 3 tablespoons vegetable or peanut oil 2 cloves garlic, chopped 1 green onion, finely chopped 1 onion, chopped teaspoon ground allspice teaspoon ground cinnamon 1 cup frozen corn 1 cup canned red kidney beans, drained 1 cup canned diced tomatoes with juice 1 tablespoon brown sugar Salt and black pepper to taste Tofu Chili Freezing tofu gives it a meatier texture. Feel free to subst.i.tute other vegetables, such as bell pepper or zucchini, in place of the frozen corn.

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1. Thaw the tofu at room temperature, drain, and cut into 1-inch cubes. In a bowl, combine the chili powder with the cornstarch. Dredge the tofu cubes in the mixture.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and the green onion. Stir-fry for 10 seconds, then add the chopped onion. Sprinkle the allspice and cinnamon over the top. Stir-fry for about 2 minutes, until the onion begins to soften.

3. Add the frozen corn. Stir-fry for 1 minute, mixing with the onion. Add the tofu. Stir-fry gently for 1 minute, moving it around the pan.

4. Stir in the red kidney beans and diced tomatoes with juice. Bring to a boil. Stir in the brown sugar. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together. Taste and adjust seasoning, adding salt and black pepper if desired. Serve hot.

Spicy Szechuan Peppercorn Not really a peppercorn at all, Szechuan peppercorn is a reddish-brown berry famous for the numbing effect it has on the tongue. In 2005, the United States Food and Drug Administration lifted a longtime ban on importations of Szech-uan peppercorn, meaning cooks can once again enjoy their favorite spicy Szechuan dishes. Not really a peppercorn at all, Szechuan peppercorn is a reddish-brown berry famous for the numbing effect it has on the tongue. In 2005, the United States Food and Drug Administration lifted a longtime ban on importations of Szech-uan peppercorn, meaning cooks can once again enjoy their favorite spicy Szechuan dishes.

Mediterranean Tofu Using tofu as the protein source in this recipe means you don't have to worry about the marinade being contaminated by meat juices. This flavorful tofu dish would go very nicely with a green salad or a fresh fruit salad.

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1. Place the tofu cubes in a resealable plastic bag. Pour the Citrusy Mediterranean Marinade over the cubes. Seal the bag. Marinate the tofu in the refrigerator overnight, turning the bag over occasionally to make sure all of the tofu is coated in the marinade.

2. Remove the tofu from the bag, reserving the marinade. In a small bowl, dissolve the cornstarch into the water and set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the olive oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the tofu cubes. Stir-fry the tofu cubes until they begin to brown (1 to 2 minutes).

4. Add the reserved marinade. Stir-fry the tofu cubes in the marinade for 2 minutes. Add the cornstarch and water mixture in the middle of the pan, stirring it into the liquid. Stir-fry for another minute, until the liquid is nearly absorbed. Serve hot.

Marinades - Bag It Up! Most stir-fry recipes call for a small amount of marinade and short marinating times. When you're marinating food overnight in a larger quant.i.ty of marinade, a resealable plastic bag is the perfect choice. It's easy to pour the marinade into the bag, and the bag can be turned frequently, ensuring that all of the food is coated. Most stir-fry recipes call for a small amount of marinade and short marinating times. When you're marinating food overnight in a larger quant.i.ty of marinade, a resealable plastic bag is the perfect choice. It's easy to pour the marinade into the bag, and the bag can be turned frequently, ensuring that all of the food is coated.

Serves 3 to 4 [image]pound firm tofu, drained and cut into 1-inch cubes Citrusy Mediterranean Marinade (page 24) teaspoon cornstarch 1 teaspoon water 2 tablespoons olive oil 1 clove garlic, chopped

Serves 2 2 cakes bean curd, drained teaspoon salt 4 Chinese dried mushrooms 2 tablespoons chicken broth 1 tablespoon dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon granulated sugar 1 teaspoons cornstarch 4 teaspoons water 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced garlic 1 teaspoon minced ginger [image]cup sliced canned bamboo shoots, drained 1 tablespoon water or chicken broth, optional 1 green onion, quartered Bear's Paw Bean Curd This Szechuan specialty gets its name from the color of the browned tofu, which resembles a bear's paw. Instead of browning the tofu, you can also deep-fry it until it turns golden brown, or use premade deep-fried tofu (available at Asian grocery stores).

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1. Cut each block of bean curd diagonally into 4 triangles. In a bowl, sprinkle the salt over the triangles.

2. Place the Chinese dried mushrooms in a bowl with hot water to cover. Soak the dried mushrooms for 20 to 30 minutes, until they are softened. Squeeze out the excess water and cut the mushrooms into thin slices. In a small bowl, combine the chicken broth, dark soy sauce, Chinese rice wine or dry sherry, and the sugar. In a separate small bowl, dissolve the cornstarch into the water.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the bean curd triangles. Stir-fry the bean curd, gently stirring and moving it around the pan, until it is golden brown on both sides (about 4 to 5 minutes). Remove from the pan.

4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. Stir-fry for 10 seconds, then add the dried mushrooms. Stir-fry for 1 minute, then add the bamboo shoots. Stir-fry for 30 seconds to 1 minute, adding a bit of water or chicken broth if the vegetables begin to dry out.

5. Add the bean curd back into the pan. Add the sauce. Stir in the green onion. Cook for another 1 to 2 minutes, then add the cornstarch and water mixture, stirring to thicken.

Curried Tofu for Two This spicy dish can easily be doubled to serve four people. Garnish with toasted coconut flakes.

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1. In a bowl, combine the curry powder, brown sugar, and minced ginger. Add the tofu cubes and coat with the mixture. Let the tofu stand for 5 minutes.

2. In a small bowl, combine the coconut milk and chicken broth and set aside.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and the tofu cubes. Stir-fry, gently moving the tofu cubes around the pan until they are golden brown (about 5 minutes).

4. Add the coconut milk mixture. Bring to a boil. Stir in the raisins. Taste and add salt and pepper if desired. Serve hot.

Spicy Tofu and Spinach Thicker than regular j.a.panese soy sauce, tamari is similar in texture and flavor to Chinese dark soy sauce. If tamari is unavailable, Chinese dark soy sauce can be subst.i.tuted.

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1. Heat a wok or skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the chile paste and the garlic. Stir-fry for 10 seconds, then add the spinach.

2. Stir-fry the spinach for 1 minute, splashing with the tamari. Add the tofu cubes. Stir-fry for 1 minute, moving the tofu cubes around the pan.

3. Add the chicken broth into the pan and bring to a boil. Stir in the sugar. Stir-fry for another 2 to 3 minutes, to heat through. Serve hot.

Serves 2 1 tablespoons curry powder 1 teaspoon brown sugar 1 teaspoon minced ginger pound firm tofu, drained, cut into -inch cubes 3 tablespoons coconut milk 3 tablespoons chicken broth 2 tablespoons vegetable or peanut oil 2 cloves garlic 2 tablespoons raisins Salt and black pepper to taste

Serves 4 2 tablespoons vegetable or peanut oil teaspoon chile paste, or to taste 1 tablespoon chopped garlic 1 pound spinach leaves, trimmed 2 tablespoons tamari pound medium-firm to firm tofu, drained, cut into -inch cubes cup chicken broth 1 teaspoon granulated sugar

Serves 2 6 ounces extra-firm tofu, drained, cut into -inch cubes [image]teaspoon salt, or to taste Black pepper to taste teaspoon curry powder 1 teaspoon granulated sugar 1 tablespoon milk 1 tablespoons vegetable or peanut oil 2 thin slices ginger 1 tablespoon Worcestershire sauce

Serves 2 to 3 pound extra-firm tofu, drained, cut into -inch cubes 1 teaspoon salt 1 teaspoon black pepper, divided teaspoon turmeric 2 tablespoons nutritional yeast 1 green onion, finely chopped 1 tablespoons vegetable or peanut oil 2 thin slices ginger 2 shallots, chopped 2 tomatoes, halved and cut into wedges 2 tablespoons soymilk Spicy Tofu Scramble You can add extra flavor to this dish by adding cup of chopped onion and 1 teaspoon of chopped red chilies.

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1. Place the tofu in a bowl. Use a spatula to gently mash the tofu until it resembles bits of scrambled egg. Stir in the salt, pepper, curry powder, sugar, and milk.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove from the pan.

3. Add the tofu to the wok or skillet. Stir-fry for about 2 minutes, then stir in the Worcestershire sauce. Stir-fry for about 4 minutes or until the scrambled tofu is fluffy but has not browned. Serve immediately.

Vegan Tofu and Tomato Scramble Tomato and shallots add extra flavor to this hearty breakfast dish. Serve with toast and garnish with fresh tomato slices.

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1. Place the tofu cubes in a bowl. Use your fingers to break up the tofu until it has the texture of scrambled egg. Stir or use your fingers to mix in the salt, teaspoon black pepper, turmeric, nutritional yeast, and green onion.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove from the pan.

3. Add the shallots to the wok or skillet. Stir-fry until they begin to soften, then add the tomatoes. Stir-fry the tomatoes for a minute, sprinkling with teaspoon black pepper.

4. Add the tofu to the wok or skillet. Stir-fry for about 1 minute, then stir in the soymilk. Stir-fry for about 1 to 2 more minutes, until the scrambled tofu is light and fluffy. Serve immediately.

Sweet and Sour Tempeh This is a great dish for the summer months when bell peppers and vine-ripened tomatoes are in season.

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1. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the minced ginger and garlic. Stir-fry for 10 seconds, then add the tempeh cubes. Stir-fry the tempeh about 4 minutes, until it is browned.

2. Push the tempeh to the sides of the pan, and add the green bell pepper in the middle. Stir-fry for a minute, splashing the pepper with the soy sauce. Add the tomato and stir-fry for 1 minute, sprinkling with the black pepper.

3. Stir the Pineapple Sweet and Sour Sauce and pour over the tempeh. Bring to a boil. Stir-fry for a minute, mixing the tempeh into the sauce. Serve hot.

Tempeh or Tofu? While both tempeh and tofu are made from soybeans, in the case of tempeh, the soybeans are fermented with a mold for several hours, giving it a nuttier flavor and much firmer texture. Extra flavor makes tempeh a good choice for persons who find tofu tastes too bland, while a firmer texture means it can be stirred and tossed more during stir-frying. While both tempeh and tofu are made from soybeans, in the case of tempeh, the soybeans are fermented with a mold for several hours, giving it a nuttier flavor and much firmer texture. Extra flavor makes tempeh a good choice for persons who find tofu tastes too bland, while a firmer texture means it can be stirred and tossed more during stir-frying.

Serves 3 to 4 2 tablespoons vegetable or peanut oil 1 teaspoon minced ginger 1 teaspoon minced garlic 1 pound tempeh, cut into 1-inch cubes 1 green bell pepper, chopped 1 tablespoon soy sauce 1 tomato, halved and cut into wedges teaspoon black pepper Pineapple Sweet and Sour Sauce (page 25)

Serves 2 2 tablespoons plus 1 teaspoon water, divided 1 tablespoons hoisin sauce 1 tablespoon Chinese rice wine or dry sherry teaspoon chile paste, or to taste teaspoon cornstarch 1 tablespoon vegetable or peanut oil 1 clove garlic, chopped 1 block pressed tofu (about 3 ounces), cut into -inch cubes 1 green onion, quartered 1 cup cooked white or brown rice Mongolian Tofu for Two Tofu takes the place of marinated flank steak in this variation on Mongolian beef, a popular dish from northern China. This recipe is designed to make extra sauce for mixing in with the rice.

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1. In a small bowl or measuring cup, combine 2 tablespoons water, hoisin sauce, rice wine or sherry, and the chile paste. In a separate small bowl, dissolve the cornstarch into 1 teaspoon water.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the tofu and the green onion. Stir-fry the tofu for 1 to 2 minutes, until it is browned.

3. Stir the sauce and pour it in the middle of the wok or skillet. Bring to a boil. Stir-fry for a minute, mixing the tofu in with the sauce.

4. Push the tofu to the sides of the pan. Stir the cornstarch and water mixture and add it into the middle of the sauce, stirring to thicken. When the sauce has thickened, stir briefly to mix everything together. Serve hot over the cooked rice.

Tangy Hoisin Sauce Sweet and spicy hoisin sauce is the secret ingredient in many northern Chinese dishes, including mu shu pork (see Restaurant-Style Mu Shu Pork, page 184). Like other types of Chinese bean sauces, hoisin sauce is made with soybeans. In this case, the fermented soybeans are made into a paste and seasoned with garlic, vinegar, sugar, and frequently chilies. Sweet and spicy hoisin sauce is the secret ingredient in many northern Chinese dishes, including mu shu pork (see Restaurant-Style Mu Shu Pork, page 184). Like other types of Chinese bean sauces, hoisin sauce is made with soybeans. In this case, the fermented soybeans are made into a paste and seasoned with garlic, vinegar, sugar, and frequently chilies.

Mongolian Tofu with Noodles This recipe is very adaptable - feel free to add bamboo shoots or baby corn and to replace the tofu with beef or pork.

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1. Fill a bowl with enough boiling water to cover the noodles. Soak the noodles in the hot water for about 20 minutes or until they are softened. Drain thoroughly. Cut the noodles crosswise into three sections.

2. In a small bowl or measuring cup, combine the water, hoisin sauce, rice wine or sherry, and the chile paste.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the carrots and ginger. Stir-fry for 1 minute, then add the green pepper. Stir-fry for 1 more minute or until the carrots have turned a darker orange and the vegetables are crisp but still tender.

4. Add the tofu to the wok or skillet. Stir-fry the tofu for 1 to 2 minutes, stirring and moving it around the pan, until it begins to firm up and turn brown. Splash 1 tablespoon of soy sauce over the tofu while stir-frying. Add the rice noodles, stirring to mix them in with the tofu.

5. Add the sauce and bring to a boil. Stir-fry for 1 to 2 minutes to mix the sauce in with the tofu and noodles. Serve hot.

How Tofu Is Made For centuries, tofu has been made through a complex process that has a lot in common with making cheese. After soaking, soybeans are ground and combined with water to make soymilk. A coagulant is added, which curdles the soymilk, producing the soybean curd that is called tofu. For centuries, tofu has been made through a complex process that has a lot in common with making cheese. After soaking, soybeans are ground and combined with water to make soymilk. A coagulant is added, which curdles the soymilk, producing the soybean curd that is called tofu.