Dried Tofu and Vegetables in Ginger-Garlic Sauce
Sonia
ingredients
- 1 1/2 cup dried bean curd pieces
- 3 cups of vegetable broth
- 1/2 cup of sesame oil
- 3 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 2 carrots, cut
- 3 zucchini, thinly sliced
- 1/2 red bell pepper, sliced
- 1 can of straw mushrooms, drained
- 1 1/2 teaspoon of kung pao sauce
- 2 teaspoons of cornstarch
- 1 teaspoon of rice vinegar
- 1 tablespoon of soy sauce
directions
- 1
Place dried tofu into a 1 quart bowl. Bring vegetable broth to a boil. and pour it over the dried tofu.
- 2
In a large skillet, heat the sesame oil and 2 tablespoons of water. Add the garlic and ginger. Sauté for 1 minute. Add the carrots and sauté for 1 more minute. Add the zucchini and bell pepper. Add 1/3 cup of vegetable broth from the tofu. Stir and cover lightly. Cook until zucchini is tender, about 4 minutes. Drain the tofu (reserving the broth) and add it and the mushrooms to the pan.
- 3
Take 1/2 cup of broth and add the kung pao sauce, cornstarch, rice vinegar and soy sauce. Stir well. Add the mixture to the vegetables and cook until it thickens slightly. Serve over freshly cooked rice.
Source: Sonia
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