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Because tofu soaks up so many flavors and seasonings, it is ideal to use in many dishes which have a strong flavor base.
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If you have been eating tofu, consider yourself lucky-it is now touted as a food which reduces some risks of cancer as well as lowering cholesterol levels.
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If it is used and cooked properly, even your most carnivorous friends can be persuaded to try it.
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Seduce them with this recipe.
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Cut the tofu into 1-inch slices and place them on paper or possibly linen towels; cover with more towels.
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Place a cookie sheet on top of the tofu and place several weights (such as canned goods) on top to help squeeze the excess liquid out of the tofu.
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Drain for 15 to 20 min.
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Cut the tofu into 1-inch cubes.
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Heat the oil in a large saute/fry pan or possibly wok to a medium-high heat.
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Saute/fry the tofu cubes, turning them when necessary, to achieve a golden brown-brown color.
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Drain the cubes on paper towels and set aside.
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In a large skillet with a cover, add in the bok choy, garlic, scallions, bell pepper, and water.
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Cover and steam till the bok choy is tender, about 5 min.
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Add in the soy sauce, tofu, mushrooms, water chestnuts, sugar, crushed red chile, and the cornstarch mix and toss to mix.
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Stir lightly till the sauce boils, reduce the heat, and allow it to simmer for 1 minute.
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Serve the mix immediately over warm, cooked rice.
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Heat Scale: Medium to Warm
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Note: If you are using santaka or possibly Thai chile, the heat scale will be considerable; if you are using New Mexican crushed red chile, the heat scale will be lower, unless you add in more of the crushed chiles.
