Tuesday, October 30, 2007

Mapo Tofu, Jasmine Rice

Dinner 10/30

Mapo Tofu

Jasmine Rice

It's a long recipe, but it's really not that hard to make...

Mapo Tofu

16 oz. extra-firm tofu cut into 32 triangles
1 tbs. canola oil
2 tsp. tamari*

In a large carbon-steel wok, stir-fry the tofu in canola oil over med-high heat, until golden brown. Turn the heat down to low and add the tamari, turning often to coat, for 1 minute. Remove the tofu from wok and set aside on a plate.

1 carrot, sliced thinly on the bias
1 red bell pepper sliced thinly
1/2 cup shiitake mushrooms, sliced
1 tsp. tamari
canola oil

Turn the heat back up to med-high. Add additional canola oil to the wok if needed. Stir-fry the carrot and red bell pepper for 2-3 minutes. Add the mushrooms and stir-fry for an additional 2-3 minutes. Turn the heat down to low, add the tamari and cook for 1 minute. Remove the vegetables from wok and set aside on a separate plate.

4 oz. soyrizo (or tvp, soaked and drained)
1 tbs. canola oil

2 tbs. garlic, minced
1 tbs. ginger, zested
2 scallions chopped (separate the green and white sections for different use)
1 tsp. red pepper flakes
1/2 tsp. Szechuan peppercorns, crushed

1 tsp. sriracha
2 tbs. tamari
1 tsp. sesame oil
1 tsp. agave
1 tbs. sherry

Turn the wok back to med-high, add canola oil and stir-fry the soyrizo (or drained tvp) until lightly browned, 3-5 minutes.

Add the garlic, ginger, just the green part of the scallions, red pepper flakes and szechuan peppercorns. Stir-fry for 1 minute.

Add the reserved vegetables and mushrooms.

Add the tamari, sesame oil, agave, sriracha and sherry and stir to combine.

1 tbs. cornstarch
1/4 cup of water

Whisk the cornstarch and water in a small bowl, add about half of the mixture to the wok and stir until it comes to a boil and thickens up. If it still looks too liquid-y, add additional cornstarch.

1 tsp. sesame oil
reserved scallions

Add the sesame oil and stir to combine. Check for seasoning, add additional tamari if it needs salt.

Serve with the tofu triangles over jasmine rice, garnish with the reserved scallions.

* we use San-J organic tamari (the wheat-free, reduced sodium version)

blog comments powered by Disqus