Recipes around the world compilation

Three Alarm Tof and Mushroom Stir-Fry

By PutoPinoy on Friday, July 13, 2007 At Friday, July 13, 2007


  • 8 oz. tofu (preferably regular), drained, cut into 1/2 inch cubes
  • 1/4 c. canned low-salt vegetable broth
  • 1 tsp. cornstarch
  • 1 tbsp. low-sodium soy sauce
  • 1 tbsp. honey
  • 1 tsp. oriental sesame oil
  • 1/2 tsp. dried crushed red pepper
  • 4 tbsp. vegetable oil
  • 10 oz. button mushrooms, quartered
  • 7 oz. fresh shiitake mushrooms, stemmed, chopped
  • 1 tbsp. minced peeled fresh ginger
  • 1 tbsp. minced garlic
  • 1 tbsp. minced jalapeno chili with seeds
  • 1/2 c. diced red bell pepper
  • 1/2 c. thinly sliced green onion tops
  • Freshly cooked rice

Place tofu cubes on double-thick layer of paper towels. Let drain 20 minutes. Whisk broth and cornstarch in medium bowl until cornstarch dissolves. Mix in soy sauce, honey, sesame oil and crushed red pepper. Set mixture aside. Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add tofu and stir-fry until golden brown, about 4 minutes. Transfer tofu to plate using slotted spoon.

Add remaining 2 tablespoons oil to wok and set over high heat. Add all mushrooms and stir-fry until golden, about 5 minutes. Add ginger, garlic and chili and stir-fry 1 minute. Add tofu, bell pepper and green onion and stir-fry 1 minute. Season with salt and pepper. Stir broth mixture, add to wok and bring to boil, stirring constantly. Spoon rice onto plates and top with vegetable stir-fry. 4 servings.