THAI STIR VEGETABLES WITH TOFU ENJOY DAN:

         THAI STIR FRY VEGETABLES WITH TOFU by CHEF DAN:

Serves 4

TOFU MARINATE

3 tablespoon hoisin sauce

1 tablespoons brown sugar

INGREDIENTS:

1 (12 Oz) package firm tofu

3/4-cup all-purpose flour

4 tablespoon olive oil

1/2-onion, finely chopped

4 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 carrot, thinly sliced

7 baby portabella mushrooms, quarter

10 cherry tomatoes halved

2 cups green cabbage, shredded

1 green bell pepper

2 cups snap peas, sliced on the bias in half

2 zucchini thinly sliced

STIR-FRY SAUCE

1/4-cup sake

1 tablespoon Sriacha hot chili sauce

4 tablespoons soy sauce

1 tablespoon hoisin sauce

2 tablespoon tamarind concentrate

2 tablespoon sweet chili sauce

2 teaspoons rice vinegar

1 tablespoon sherry

1 tablespoon cornstarch

DIRECTIONS:

1.   In a bowl, stir together the tofu marinate until sugar dissolves.

2.   Slice tofu into 1-inch cubes and stir into the sauce, set aside.

3.   Combine stir-fry sauce in a bowl, set aside.

4.   Chop all vegetables and set in separate bowls.

5.   Place flour a dinner plate, add cubed tofu in the flour and coat.

6.   Heat wok add 2 tablespoons oil over medium-high heat when sizzling.

7.   Add floured tofu, stir-fry for 2 minutes stirring constantly, set aside.

8.   Add 2 tablespoons oil to the wok over medium-high heat,

9.   Add onion, garlic, ginger, 2 tablespoon stir-fry sauce, stir-fry 2 minutes

10.                 Add carrots and 6 next ingredients, and remaining stir-fry sauce; stir-fry 5 minutes more until vegetables nice and crisp.

11.                Top with tofu and serve with jasmine rice.

ENJOY DAN:                              BON-APPETITE: