Ingredients:
Adapted from Cooking Light – way to cook Vegetarian cookbook
Serves – 2-3
Tofu – extra Firm – 1 block – pressed and cut into 1″ pieces
Mushroom – 12 oz – 300 g – sliced
Carrots – julienned – 1/2 cup
Bell peppers (I used yellow and orange) – julienned – 1/2 cup
Roasted peanuts – 1/4 cup – coarsely chopped
Oil – 1 tbsp
Ginger paste – 1 tbsp
Spring onion whites – 1/4 cup
Spring onion greens – 1/4 cup
For the Sauce:
Water – 1 cup (Can substitute vegetable or chicken stock)
Corn Starch – 1 tsp
Chilli paste – 1 tbsp
Soy sauce – 1 tbsp (Low sodium)
Garlic – minced – 1 tbsp
Method:
Preheat the broiler and place the oven rack in the middle of the oven. Line a baking sheet with aluminium foil and grease with oil. Place the cut tofu pieces and broil for 10-12 minutes, turning once or twice in the middle. Mix the ingredients for the sauce and set aside. Heat oil in a large non-stick pan and saute the mushrooms. When the mushrooms start to release liquid add the carrots, green onion whites and ginger. After about a minute add the bell peppers, salt and fry for another minute. Add the sauce and allow to heat for about 2-3 minutes or until it begins to thicken. Add the tofu and spring onion greens, mix and remove from heat. Garnish with peanuts before serving. Serve hot with steamed rice.
Notes: Instead of broiling, the tofu can be pan-fried until golden.