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Prep Time: Cook Time: Total Time:
1 pound firm or extra-firm tofu
1/4 cup warm vegetable broth
1 tbsp. Shao Hsing wine, or dry sherry
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up to one tablespoon)
2 tablespoons rice vinegar
2 tablespoons black rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shao Hsing wine, or dry sherry
2 tablespoons agave nectar or sugar
1 teaspoon chili garlic paste (up to 2 teaspoons)
1/4 teaspoon sesame oil
6 large cloves garlic, minced (up to 1 head)
2 tablespoons minced fresh ginger
1 bunch green onions
8 fresh water chestnuts
2 tsp. cornstarch dissolved into 2 tsp. water
Cut the tofu widthwise into 1/2-inch slices. Then cut each slice widthwise into 1/2-inch by 1 1/2-inch sticks. Put the pieces in a zip lock bag and add the vegetable broth, 1 tbsp. wine, and 1 tbsp. soy sauce. Let it marinate, turning the bag every few minutes, while you prepare the vegetables and sauce.
In a small bowl or measuring cup, mix together the vinegars, 2 tbsp. soy sauce, 1 tbsp. wine, agave nectar or sugar, chili garlic paste, and sesame oil. Set aside.
Peel and slice the water chestnuts and cut each slice into shreds, about three pieces per slice. Slice the green onions thinly, separating the dark green tops from the light green and white parts.
Spray a large non-stick skillet with oil, and heat it over medium-high heat. Add the light-colored scallion slices, the garlic, and the ginger, and stir-fry for 1-2 minutes. Remove from the skillet and set aside.
Spray the skillet again, and add the tofu and its marinade to the pan, making sure the tofu is in a single layer. When the marinade has evaporated, carefully turn the tofu (which should be light brown on the bottom) and cook the other side until brown. Add the green onion mixture back to the pan and cook, stirring for another minute.
Add the water chestnuts and sauce and bring to a boil. Add cornstarch and water and simmer until thickened and glossy. Remove from heat and garnish with green onion tops.
Makes 4 servings. Per serving: 167 Calories (kcal); 5g Total Fat; (28% calories from fat); 10g Protein; 20g Carbohydrate; 0mg Cholesterol; 471mg Sodium; 1g Fiber.
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Sichuan Tofu with Garlic Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 pound firm or extra-firm tofu
1/4 cup warm vegetable broth
1 tbsp. Shao Hsing wine, or dry sherry
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground black pepper (up to one tablespoon)
2 tablespoons rice vinegar
2 tablespoons black rice vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon Shao Hsing wine, or dry sherry
2 tablespoons agave nectar or sugar
1 teaspoon chili garlic paste (up to 2 teaspoons)
1/4 teaspoon sesame oil
6 large cloves garlic, minced (up to 1 head)
2 tablespoons minced fresh ginger
1 bunch green onions
8 fresh water chestnuts
2 tsp. cornstarch dissolved into 2 tsp. water
Cut the tofu widthwise into 1/2-inch slices. Then cut each slice widthwise into 1/2-inch by 1 1/2-inch sticks. Put the pieces in a zip lock bag and add the vegetable broth, 1 tbsp. wine, and 1 tbsp. soy sauce. Let it marinate, turning the bag every few minutes, while you prepare the vegetables and sauce.
In a small bowl or measuring cup, mix together the vinegars, 2 tbsp. soy sauce, 1 tbsp. wine, agave nectar or sugar, chili garlic paste, and sesame oil. Set aside.
Peel and slice the water chestnuts and cut each slice into shreds, about three pieces per slice. Slice the green onions thinly, separating the dark green tops from the light green and white parts.
Spray a large non-stick skillet with oil, and heat it over medium-high heat. Add the light-colored scallion slices, the garlic, and the ginger, and stir-fry for 1-2 minutes. Remove from the skillet and set aside.
Spray the skillet again, and add the tofu and its marinade to the pan, making sure the tofu is in a single layer. When the marinade has evaporated, carefully turn the tofu (which should be light brown on the bottom) and cook the other side until brown. Add the green onion mixture back to the pan and cook, stirring for another minute.
Add the water chestnuts and sauce and bring to a boil. Add cornstarch and water and simmer until thickened and glossy. Remove from heat and garnish with green onion tops.
Makes 4 servings. Per serving: 167 Calories (kcal); 5g Total Fat; (28% calories from fat); 10g Protein; 20g Carbohydrate; 0mg Cholesterol; 471mg Sodium; 1g Fiber.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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