Meatless Mains!

Kung Pao Tofu
Monday, May 21, 2007

Vegetarian recipes from recently released cookbooks:

Book cover image courtesy of bn.com.

"300 Best Stir-Fry Recipes," by Nancie McDermott (Robert Rose, 2007)

North Carolinian Nancie McDermott tried the stir-fry technique for the first time as a Peace Corps volunteer in Thailand and shares her discoveries years later in this new book. A methodical but concise teacher for first-time wok-wielders, she includes useful glossaries and cooking tips in the introduction. Vegetarians can flip right to the "Meatless Mains" and "Vegetable Sides" sections.

-- Evelyn Shih
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Kung Pao Tofu

* 2 tablespoons soy sauce, divided
* 2 tablespoons dry sherry, divided
* 1 tablespoon plus 1 teaspoon cornstarch, divided
* 2 tablespoons plus 1 teaspoon vegetable oil, divided
* 16 ounces firm tofu, drained and chopped
* 1 tablespoon red wine vinegar
* 1 tablespoon granulated sugar
* 1 teaspoon salt to taste
* 5 to 10 small dried hot red chilies
* 1 teaspoon finely ground Sichuan peppercorns (optional)
* 1 tablespoon chopped garlic
* 1 tablespoon chopped ginger root
* ¼ cup chopped green onions
* ¾ cup roasted, salted peanuts
* 1 teaspoon sesame oil

In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon sherry, 1 tablespoon cornstarch and 1 teaspoon vegetable oil. Stir into a smooth sauce. Add tofu, tossing to coat evenly. Set aside for 30 minutes.

In a bowl, combine remaining soy sauce, sherry and cornstarch with vinegar, sugar and salt. Stir into a smooth sauce.

Heat a wok or large, deep skillet over medium-high heat. Add remaining vegetable oil and swirl to coat pan. Add chilies and peppercorns and toss well. Add garlic, ginger and green onions, tossing well. Add tofu mixture and cook, tossing gently, about one minute. Stir the second sauce mixture and add to pan, pouring in around the sides. Cook, tossing often, for one more minute.

Add peanuts and sesame oil and toss once. Transfer to serving plate.

Servings: 4.

Copyright © 2007 North Jersey Media Group Inc.