Spicy Tofu Stir Fry

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Recipe submitted by Cathrine Fischer/cfischer@idirect.com

Spicy Tofu Stir Fry

Ingredients (use vegan versions):

1/2 pkg extra firm tofu (preferable herb)
soya sauce
4 (or more) cloves garlic, crushed
fresh ginger (about the size of your thumb or larger),grated
cayenne pepper
4-5 cups chopped fresh vegetables (snow peas, broccoli,red onion, peppers etc...)
1/2 pkg fresh lo mein, soba or other asian noodles
1-2 tablespoon oil, optional (hot pepper oil is excellent)
A handful of cashews, optional

Directions:

Cut tofu into squares.

Make marinade with crushed garlic cloves, ginger, enough soya sauce to just about cover tofu, and as much cayenne as you want - if you are timid, just a shake or two is good, if you like it hot, try 1/8 - 1/4 tsp. Marinate tofu while you prepare the vegetables. (If possible, marinate tofu for a few hours - it takes on more of the flavour of the marinade.

Cook noodles according to the package directions.

Heat oil, if using in a wok. When hot, add tofu and marinade. Stir fry until tofu is heated through. Add vegetables and stir fry as normal. Before serving, add noodles and stir to coat. Add cashews if using.

Serves: 2-3

Preparation time: 30 min

yum, just made this, and it is great! It isn't too spicy though, but maybe I just didn't add enough cayanne. How big is a good size to cut up the tofu?

Archived comment by: kyla

Not too spicy, huh? Try using hot pepper oil, and a more cayenne, garlic and fresh ginger. That outta do it. I cut the tofu into chunks about 1/2. They marinate better when they're smaller.

Archived comment by: katzen

This was my first successful attempt at making Tofu-anything, and it was great! I added some onion flakes and leeks and I even got my meat scarfing roommate to eat some - and she loved it.

Archived comment by: elaine

how do you make the tofu stay together... after i stir fry it, it falls apart, also how can i get it to be crispy on the edges?

Archived comment by: katie

Katie-- you may have to buy a firmer brand of tofu. Squeeze out all of the water before cooking it. You may want to freeze and thaw it to change the texture. I'm going to make a variation of this recipe tonight. Sounds really good.

Archived comment by: lunar_ArtJunkie

This recipe is awesome!! I topped mine off with some alfalfa sprouts, and crunchy noodles, and loved it! Thanks a lot for the recipe it'll be a favorite for days to come!

Archived comment by: lilzozo1228

This recipe was GREAT! Although I did get a little excited with the cayenne pepper, and made it really spicy. The only thing that I would recommend would be to make sure that you use the hot pepper oil SPARINGLY!!!

Archived comment by: melanieBowie

For me, this turned out WAY too salty... perhaps I need to invest in low-sodium soy sauce or something... but its so salty that I can hardly bear it. Did I do something wrong?

Archived comment by: artgeek

This was too salty for us, as well. You could probably use half water, half soy sauce. I will try this recipe again but without full-strength soy. Oh. . . which size package are we to use? Half of what? I buy my soba from the Oriental Market in 3lb packages.

Archived comment by: lisaAndCo

The package of lo mein I use is a fresh package that's about 1 lb. The saltiness depends on the amount of soya sauce you use - you can use a bottled teriyaki or szechuan or similar sauce instead if you prefer. If using the soya, you want enough to toss the tofu in, but it shouldn't look like tofu soup when you're marinating the tofu. Try 1/3 to 1/2 cup. Try low sodium soya sauce, too, if you prefer.

Archived comment by: katzen

This recipe is soooo awesome!! for veggies I used: water chestnuts, bean sprouts, red onion, yellow belle pepper and a few frozen sweet peas. It was really really good, taste just like chinese food except better. I especially loved the marinade/sauce it had such good flavor and made the whole meal delcious! thanx for the recipe because my meat-eating brother even loved it and that's saying something!

Archived comment by: animalluva

I didn't like it very much - but I think it may have been the hot pepper oil I used.

Archived comment by: joanne_232