Szechuan Spiced Tofu4 servings
Vary the hotness of this dish by adjusting the amount of chili paste. As with all stir-fries, have all the ingredients measured, chopped, and ready before beginning to cook.
Heat in a wok or large skillet over medium-high heat:
1 tablespoonpeanut or vegetable oil
Add:
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Stir-fry for 1 minute. Add:
One 8-ounce can flower-cut baby corn, drained
4 cups ½-inch-thick slices bok choy
½ small onion, sliced
Stir-fry until the bok choy is slightly wilted, 3 to 4 minutes. Combine and stir in:
½ cup Vegetable Stock, 17
2 tablespoons light or dark soy sauce
1 tablespoon black bean sauce or black bean paste
1 tablespoon dry sherry
2 teaspoons chili paste
1 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon Szechuan peppercorns, lightly cracked if desired
Boil, stirring, until thickened, about 1 minute. Stir in:
One 10½-ounce package extra-firm tofu, pressed if desired, 80, and cubed
Heat through for 2 to 3 minutes. Arrange on a serving platter:
One 12-ounce package Chinese-style egg noodles, cooked
Spoon the tofu mixture over the noodles and garnish with:
¼ cup shredded peeled carrots
2 tablespoons sliced scallions
SZECHUAN PEPPERCORNS
The dried reddish-brown berries known as Szechuan peppercorns are not related to black peppercorns or chili peppers. The spice has a clean, spicy-woodsy fragrance that has made it popular in all regions of China for centuries. Szechuan peppercorns are sold in plastic packages. They keep well in a covered jar.
Toast Szechuan peppercorns in a dry skillet over medium heat until they begin to smoke (do not worry if a few blacken slightly) and then grind them in a mortar or spice grinder. Store excess powder in a jar.
"Seasoned oil" -- made by heating Szechuan peppercorns in peanut oil until they blacken, then straining the oil and discarding the peppercorns -- makes a wonderful cooking oil for stir-fried dishes, or it may be used for dressing Chinese salads.
Copyright © 2000 by SimonandSchuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust
Smoked Tofu Burgers
6 servings
Tofu burgers are great for lunch or dinner. This flavorful patty mixture can also be baked as a loaf in a small loaf pan at 350°F for 40 to 45 minutes.
Soak in warm water to cover until softened, about 20 minutes:
¼ ounce dried shiitake mushrooms
Drain, discarding the liquid, and squeeze out the excess water from the mushrooms. Chop the mushrooms, discarding the tough centers and stems. Heat in a large skillet over medium heat:
2 to 3 teaspoons chili sesame oil
Add the shiitakes along with:
1 cup finely chopped broccoli
florets and stems
1/3 cup finely chopped red bell peppers
¼ cup sliced scallions
2 teaspoons finely chopped peeled fresh ginger
1½ teaspoons minced garlic
Cook, stirring, until tender, 4 to 5 minutes. Combine with:
One 6-ounce package smoked tofu, finely chopped
1 cup cooked brown rice
2/3 cup dry unseasoned breadcrumbs
2 large eggs, lightly beaten
1 tablespoon light or dark soy sauce
Remove to a food processor and pulse several times, until a spoonful of the mixture can be pressed into a ball. Shape the mixture into 6 patties (or burgers), using about ½ cup for each. Cook in a lightly greased skillet over medium heat until browned, 3 to 5 minutes each side.
Copyright © 2000 by SimonandSchuster Inc., The Joy of Cooking Trust and The MRB Revocable Trust