TOFU WHAT MORE CAN I SAY ENJOY DAN:

SOY GLAZED TOFU WITH MUSHROOMS AND BELL PEPPERS by CHEF DAN:

Serve 2

 

INGREDIENTS:

3 tablespoons soy-sauce

1 tablespoon Agave Nectar

1/4-teaspoon crushed red pepper flakes

1 (8 Oz) firm tofu, pressed and cubed

2 teaspoons olive oil

6 baby-portabella mushrooms, quarter

2 bell peppers, halved

1 teaspoon cornstarch

2 scallions, thinly sliced on the bias

2 tablespoon dry roasted peanuts

 

DIRECTIONS:

1.   Combine soy sauce, Alave-Nectar, and crushed red pepper flakes in a bowl.

2.   Stir in tofu.

3.   Heat a wok over medium-high heat, heat until hot.

4.   Add 1 teaspoon oil, swirling to coat, heat until sizzling.

5.   Remove tofu from the sauce, (reserve sauce) and place in wok cook stirring for 4 minutes, remove and set aside.

6.   Add remaining 1 teaspoon oil.

7.   Add mushrooms and pepper halves, stir-fry for 2 minutes.

8.   Reduce heat to medium-low and stir-fry for 3 minutes.

9.   Stir cornstarch into reserved sauce, add to the wok.

10.                Stir in tofu, bring to a boil; glazing ingredients.

11.                Sprinkle with scallions and dry roasted peanuts.

 

ENJOY DAN:                            BON-APPETITE!!