Sherry Tofu and Snow Peas

piątek, 24 stycznia 2014

Sherry Tofu and Snow Peas

Time: 20 mins

Ingredients

  • 1 lb firm tofu or 1 lb extra firm tofu, cut into 1/2 inch cubes
  • 3 tablespoons vegetable oil or 3 tablespoons corn oil or 3 tablespoons soy oil, divided
  • 1/4 cup dry sherry
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons cornstarch
  • 2 cups snow peas
  • 2 whole green onions, minced
  • 2 tablespoons minced fresh yellow onions
  • 1/2 cup sliced water chestnuts or 1/2 cup quartered water chestnut
  • 1 teaspoon minced roasted garlic
  • 1/2 cup roasted cashews
  • 3 tablespoons lemon juice
  • 1/4 teaspoon fresh ground black pepper

Directions

  • 1 Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
  • 2 In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
  • 3 Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
  • 4 Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
  • 5 In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
  • 6 Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
  • 7 Serve immediately with rice or noodles.

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