Hot And Spicy Tofu With Pasta Recipe
Ingredients
| 1 3/4 teaspoons peanut or vegetable oil | ||
| Sliced red bell pepper | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 cup canned ready-to-serve low-sodium chicken broth | ||
| 2 tablespoons reduced-sodium soy sauce | ||
| Dry sherry | 1 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Hot chili oil | 1/4 Teaspoon | |
| 1/2 pound firm-style tofu, cut into 1-inch cubes | ||
| Buckwheat noodles | 1 Cup (16 tbs) | |
| Finely chopped cilantro | 1 Tablespoon | |
Directions
1. In 9-inch nonstick skillet heat peanut oil; add pepper, onion, and garlic and cook over medium-high heat, stirring occasionally, until tender-crisp, about 3 minutes.
2. In 1-cup liquid measure combine broth, soy sauce, sherry, cornstarch, and chili oil, stirring to dissolve cornstarch. Stir into vegetable mixture and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; add tofu, stir to combine, and cook until heated through, about 2 minutes.
3. To serve, on serving platter arrange pasta, top with vegetable-tofu mixture, and sprinkle with cilantro.
2. In 1-cup liquid measure combine broth, soy sauce, sherry, cornstarch, and chili oil, stirring to dissolve cornstarch. Stir into vegetable mixture and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; add tofu, stir to combine, and cook until heated through, about 2 minutes.
3. To serve, on serving platter arrange pasta, top with vegetable-tofu mixture, and sprinkle with cilantro.
Chef
