*****SZECHUAN TOFU STIR-FRY (10/56)

RECIPE 10/56   SZECHUAN TOFU STIR-FRY, VEGAN Gluten Free

Looks great on this plate,  mmm
a delicate orange flavor, enjoy,
I did and will make this again

This is another great recipe, it has the right combination of ingredients to take some initially unappetizing ingredients (tofu, black bean sauce) and turn them into a delicate spiced dish.  I did not use the jasmine rice, it has no fiber, instead I used the Japanese fancy brown rice, which was great.  I made the full recipe, ended out with cooking sherry, so I did not add any salt.  It seemed salty enough without more.

In the process of cooking.
The trick here is only
cook/sautee the vegetables
for a few minutes and DO NOT
ADD WATER AND DO NOT
STEAM.    A mistake I seem
to like to repeat.  If you can
only hold back, when you add
the sauce you won't end
out with mushy vegetables.

INGREDIENTS
1 cup uncooked jasmine rice (Japanese brown rice)
1 pkg extra-firm tofu, drained and patted dry (I found a firm tofu, only 12 ounces and tried to pat it dry after I cut it, it still tended to crumble, so that is an area I will continue to work at)
1/2 cup plus 2 Tbsp water, divided
3 Tbsp prepared black bean sauce, divided (I can't believe something that smell like this works so well as a marinade with only a little water)
2 medium red bell peppers
6 green onions with tops, divided
3 medium carrots, peeled
2 small oranges, divided (the technique for slicing is great)
1/2 cup dry sherry (I used cooking sherry)
1/2 cup cornstarch, divided
2 Tbsp packed brown sugar
1/4 tsp salt (no need for more salt)
3 Tbsp canola oil, divided
4 garlic cloves, pressed
2 tsp grated fresh gingerroot
1/4 tsp crushed red pepper flakes (this is from my stash of peppers I dehydrated and crushed, 32 hot peppers, dehydrated and crushed, caution.......will make you cough and cry if you are in an enclosed area when you do this....you ask, how do I know that?.........mmmmmmmmmmmm)

DIRECTIONS:
PREP TIME 30 MINUTES   TOTAL TIME 50 MINUTES  YIELD 4 SERVINGS 520 CALORIES

1.  Use precooked rice or make your own.  It is only a side for the dish.

2.  Meanwhile, cut tofu into 1 inch cubes.  For marinade, combine 2 Tbsp water and 1 Tbsp bean sauce and mix well.  Pour into large resealable plastic bag and add tofu; seal bag and turn carefully to coat.  Set aside.

3.  Cut bell peppers into 2 inch strips.  Slice green onion bottoms into 2 inch pieces.  Thinly slice onion tops and carrots on a bias.  Set onion tops aside for garnish.  Zest one of the oranges to measure 2 tsp, set aside.  Cut oranges into segments.  (to do this, cut a small part of the base on one end and stand the orange up, as you remove the peel to reveal the orange segments, remove the white part and slice out a segment and slowly move around the orange, slicing out one segment at a time, that way the orange segments do not turn to mush and the taste is not ruined by the bitter pith......this is a great technique)

4.  Remove tofu from bag, keeping remaining marinade in the bag and placing the tofu in another bag.  For sauce add remaining 1/2 cup water, remaining 2 Tbsp bean sauce, orange zest, sherry, 1 tsp of the cornstarch, brown sugar and salt to the bag with the remaining marinade and mix well.

5.  Heat 2 Tbsp of the oil over medium heat 1 to 3 minutes or until shimmering.  Place remaining cornstarch into bag with the tofu.  Dredge tofu in cornstarch, shaking off excess.  Add tofu to Skillet.  Cook 8 to 10 minutes or until browned on all sides, turning frequently.  Transfer tofu to paper towel-lined plate to soak off excess oil, the tofu is now kind of crunchy.

6.  Add remaining 1 Tbsp oil, pressed garlic, ginger, bell peppers, green onion bottoms, carrots and pepper flakes, if using, to skillet.  Cook 1 to 2 minutes or until vegetables begin to soften.  Stir in sauce; simmer 2 minutes or until sauce is thickened.  Serve tofu with vegetable mixture, orange segments and rice.  Garnish with reserved green onion tops.