Tofu Delight is a wonderful dish to incorporate more tasty tofu into your diet!
1 package firm or extra firm tofu (14 oz. or 16 oz.)
4 oz. fresh snow peas
1/2 can sliced water chestnuts (2.5 oz.) drained
6 medium size dried shitake mushrooms (soaked in warm water for 10 minutes or longer, until soft)
4 cloves garlic
2 scallions, including the green top
1/2 red bell pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1/4 cup chicken broth
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons pure sesame oil
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon black pepper
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise and then crosswise cut into ¼-inch thick pieces. (about 20 pieces total). Wash and break off the tips of the fresh snow peas. Remove stringy edges from the pea pods, and discard. Drain water from the softened mushrooms. Cut off the stems if any and cut mushrooms into quarters. Crush, peel and finely chop the garlic. Wash and trim the green onions, finely chop. Cut red bell pepper into 1-inch long strips. In a small bowl, mix the sauce ingredients together and set aside.
Heat oil in a large non-stick frying pan over medium-high heat. When the oil is hot. Place tofu pieces in pan and fry for 5 minutes on each side until both sides are slightly golden brown. Remove cooked tofu from pan and onto a plate. Add snow peas, mushrooms, garlic, green onions and chicken broth to pan. Cook and stir for approximately 1 minute. Return cooked tofu back into the pan and add water chestnuts and red bell pepper strips. Pour in the sauce mixture. Gently stir-fry to mix thoroughly. Cook for another minute. Serve hot.
Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 12 minutes