Spicy Tofu Recipe with Vegetables
This Thai spicy tofu recipe comes from a wonderful cookbook called Complete Book of Thai Cooking: Over 200 Delicious Recipes.
The perfection in this recipe is the mix of the blander flavored tofu, carrot and asparagus mixed with the spicy chilies.
Of course you can vary the amount of heat to suit your tastebuds by simply adding more or fewer chilies to the recipe.
Add remaining oil to wok. Add shallots and garlic and stir-fry for 1 minute.
Add carrot, red pepper and asparagus and stir-fry for 2 minutes.
Add soy sauce, lime juice, chilies, sugar and pepper and cook, stirring, for 1 minute.
Return tofu to wok and cook for 1 minute, or until combined and heated through.
Makes 5 to 6 servings.
Deep-fried Tofu Recipe:
Cut 12 ounces (375 g) of firm tofu into 1-inch (2.5 cm) cubes. Pat very dry.
In a wok or deep saucepan, heat 13/4 cups (425 mL) of vegetable oil to 350°F (180°C). Add tofu in batches and cook for 2 to 3 minutes. Turn and cook for 3 to 4 minutes longer, or until golden brown. Drain on paper towels. Serve with homemade or storebought sweet chili sauce.
Serves 3 or 4 as an appetizer or snack.
Nutritional Analysis Per Serving
Calories 129; Calories from Fat 84; Total Fat 9.3g; Saturated Fat 1.8g; Trans Fat 0.0g; Cholesterol 0mg; Sodium 317mg; Total Carbohydrates 7.6g; Dietary Fiber 1.8g; Sugars 3.2g; Protein 5.7g; Vitamin A 46%; Vitamin C 31%; Calcium 13%; Iron 8%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
The author of the cookbook this recipe came from, Linda Stephen, has spent years travelling through Thailand and teaching Thai cooking.
Her knowledge of Thai cuisine shines throughout the book and certainly in this recipe.
Vegetarians will love this recipe, plus anyone who just wants a change from the ordinary.
You can certainly add meat to it if you really want to. A bit of cut up cooked chicken would work well.
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