INGREDIENTS
8
ounces firm tofu, drained and cut into cubes*
1
cup canned vegetable broth, divided
1/2
cup orange juice
1/3
cup soy sauce
1
to 2 teaspoons hot chili oil
1/2
teaspoon whole fennel seeds
1/2
teaspoon black pepper
2
tablespoons cornstarch
3
tablespoons vegetable oil
1
cup sliced green onions and tops
3
medium carrots, peeled and diagonally sliced
3
cloves garlic, minced
2
teaspoons minced fresh ginger
1/4
pound button mushrooms, sliced
1
medium red bell pepper, cut into 1-inch squares
1/4
pound fresh snow peas, cut diagonally in half
8
ounces broccoli florets, steamed
1/2
cup peanuts
4
to 6 cups hot cooked rice
*Tofu must be drained before being stir-fried. Remove any remaining water by placing the block of tofu on several layers of paper towels and covering it with additional paper towels weighted down with a heavy plate. Let it stand for 15 to 20 minutes before cutting into cubes.
PREPARATION:
- Place tofu in 8-inch round or square baking dish. Combine 1/2 cup broth, orange juice, soy sauce, chili oil, fennel seeds and black pepper in small bowl; pour over tofu. Let stand 15 to 60 minutes. Drain, reserving marinade.
- Combine cornstarch and remaining 1/2 cup broth in medium bowl. Add reserved marinade; set aside.
- Heat vegetable oil in wok or large skillet over high heat until hot. Add onions, carrots, garlic and ginger; stir-fry 3 minutes. Add tofu, mushrooms, bell pepper and snow peas; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Add broccoli; stir-fry 1 minute or until heated through.
- Stir cornstarch mixture. Add to wok; cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.
This recipe appears in:
Chinese
