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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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NOODLES |
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SHARON'S TOFU - VEGETABLE STIR-FRY with NOODLES
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INGREDIENTS: |
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1 package(s)
(16-ounce) extra-firm tofu
2 Tbs
teriyaki sauce "LaChoy"
1 Tbs
salad oil
1 large
red pepper
1 bag radishes
(6 ounces)
1 head
(approx. 2 pounds) head bok choy, substitute Chinese
cabbage
4 green
onions
1 Tbs
cornstarch
1 tsp
chicken-flavor instant soup mix "OSEM"
Parve
2 package(s)
(5-ounces each) Japanese curly noodles, substitute
three quarters of a 16-ounce package spaghetti
2 Tbs
grated and peeled fresh ginger
1 can(s)
(15-ounce) Chinese straw mushrooms, drained,
substitute two 7-ounce jars whole mushrooms
2 tsp
Oriental sesame oil "KOSHER"
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INSTRUCTIONS: |
- Drain and blot tofu dry with paper
towels.
- Cut tofu into 1/4-inch-thick slices,
then 1-inch squares.
- In a bowl, toss tofu with 2
tablespoons teriyaki sauce.
- In a nonstick 5-quart cast-iron
pot over high heat, in 1 tablespoon hot salad oil, cook tofu
mixture until tofu is golden brown.
- Remove tofu and place in plate.
- While tofu is cooking, cut red pepper
into 1/4-inch strips.
- Cut each radish in half if large.
- Slice bok choy crosswise into
1-inch-wide slices.
- Cut green onions into 1/2-inch
pieces.
- In 2-cup measuring cup, into 1 1/4
cups water, stir cornstarch, bouillon, and 2 tablespoons
teriyaki sauce until blended.
- In saucepot, prepare noodles as label
directs.
- In the same cast-iron pot over high
heat, in 1 tablespoon hot salad oil, cook red-pepper strips,
radishes, bok choy, green onions, and grated ginger about 5
minutes, stirring quickly and frequently, until vegetables
are tender-crisp.
- Stir in cornstarch mixture; heat to
boiling.
- Boil 1 minute.
- Add tofu, mushrooms, and Oriental
sesame oil.
- Heat through, stirring gently.
- Drain noodles; return to saucepot.
- Stir in 1 tablespoon teriyaki sauce.
CHEF'S NOTE: Spoon noodles onto 4
dinner plates. Then serve vegetable mixture over noodles.
YIELDS: 4 servings.
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!בתיאבון
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KOSHER DELIGHT MAGAZINE
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