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(Created page with '{| border="0" cellpadding="0" cellspacing="0" | style="width: 205px;"| 1 1/2 lbs tofu, pressed & cubed Sauce: 1 1/2 tsp grated fresh ginger 4 Tbl brown sugar or honey 6 Tb…')
 
 
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1/2 lb green beans, 1-3” pieces
 
1/2 lb green beans, 1-3” pieces
   
1 large red or green pepper
+
1 large red or green pepper in long slices
in long slices
 
   
4 cups sliced mushrooms (1lb)
+
  +
4 cups sliced mushrooms (1lb)
   
 
4 cups zucchini sliced
 
4 cups zucchini sliced
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hot chili oil (optinal)
+
hot chili oil (optinal)
   
 
2 scallions, chopped
 
2 scallions, chopped
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Stir together the sauce ingredients and set aside. Prepare the tofu and vegetables before you begin to stir-fry.
+
Stir together the sauce ingredients and set aside. Prepare the tofu and vegetables before you begin to stir-fry.
   
Heat the oil in wok or large pot. Stir-fry the onions and ginger. When the onions are translucent, add the carrots and continue cooking for 3-4 minutes before adding the beans (2 more minutes), the pepper (2 more minutes) and then the mushrooms and zucchini.
+
Heat the oil in wok or large pot. Stir-fry the onions and ginger. When the onions are translucent, add the carrots and continue cooking for 3-4 minutes before adding the beans (2 more minutes), the pepper (2 more minutes) and then the mushrooms and zucchini.
   
Turn down the heat, cover and cook, stirring once or twice, until the vegetables are tender but still crisp. Stir in the pineapple, tofu, sauce and dissolved cornstarch, and bring to a boil. Simmer, stirring gently, for 3-4 minutes.
+
Turn down the heat, cover and cook, stirring once or twice, until the vegetables are tender but still crisp. Stir in the pineapple, tofu, sauce and dissolved cornstarch, and bring to a boil. Simmer, stirring gently, for 3-4 minutes.
   
Serve over rice or noodles. Top with scallions.
+
Serve over rice or noodles. Top with scallions.

Latest revision as of 04:45, January 16, 2010

1 1/2 lbs tofu, pressed & cubed



Sauce:

1 1/2 tsp grated fresh ginger

4 Tbl brown sugar or honey

6 Tbl white vinegar

3 Tbl tamari

1/4 cup tomato paste



3 Tbl vegetable oil

3 cups thinly sliced onions

1 Tbl grated fresh ginger

2 medium carrots, sliced

1/2 lb green beans, 1-3” pieces

1 large red or green pepper in long slices


4 cups sliced mushrooms (1lb)

4 cups zucchini sliced

3/4 cup pineapple chunks

1 Tbl cornstarch dissolved in 1/2 cup cold pineapple juice, stock or water



hot chili oil (optinal)

2 scallions, chopped


Stir together the sauce ingredients and set aside. Prepare the tofu and vegetables before you begin to stir-fry.

Heat the oil in wok or large pot. Stir-fry the onions and ginger. When the onions are translucent, add the carrots and continue cooking for 3-4 minutes before adding the beans (2 more minutes), the pepper (2 more minutes) and then the mushrooms and zucchini.

Turn down the heat, cover and cook, stirring once or twice, until the vegetables are tender but still crisp. Stir in the pineapple, tofu, sauce and dissolved cornstarch, and bring to a boil. Simmer, stirring gently, for 3-4 minutes.

Serve over rice or noodles. Top with scallions.

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