One-skillet: spicy vegetable noodle stir fry

 
                ONE-SKILLET: SPICY VEGETABLE NOODLE STIR FRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetables                       Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8       oz           Tofu -- 1/2-inch cubes
      1/2   c            Chicken broth
    2       ts           Cornstarch
    2       tb           Soy sauce -- low-sodium
    1       tb           Honey
    1       t            Sesame oil
      1/2   ts           Dried red pepper -- crushed
                         Hot chili oil
    2       tb           Vegetable oil
    1       lb           Mixed fresh mushrooms
    1       tb           Fresh ginger -- minced
    1       tb           Garlic -- minced
    1       tb           Jalapeno pepper -- minced
      1/2                Red bell pepper -- sliced
    1       bn           Broccoli -- florets only
    1       c            Chicken broth (extra)
 
   Preparation time ó0 minutes
   Tofu may be regular, firm or extra-firm and should be drained prior to
   use. Chili oil is usually found in the Chinese food section of grocery
   stores. Liquid red pepper sauce (Durkee Red Hot, Tabasco, etc) may be used
   instead of chili sauce.
   1. Place tofu cubes on double layer of paper or cloth towel; let drain 20
   minutes while you prepare other ingredients.
   2. Whisk 1/2 cup broth and cornstarch in medium bowl. Mix in soy sauce,
   honey, sesame oil and crushed red pepper; set aside.
   3. Heat 1 TB oil in wide non-stick skillet or wok over medium-high heat
   (depending upon pan). Add tofu cubes and stir-fry until golden, about 4
   minutes. Transfer to plate using slotted spoon.
   4. Add another TB oil to skillet and set over high heat. Chop or slice
   mushrooms. Add mushrooms and red pepper to pan; stir-fry until mushrooms
   are just tender. Add ginger, garlic and chili pepper; stir-fry briefly.
   Remove to tofu platter.
   5. Add broccoli florets to skillet and 1/4 cup chicken broth. Let bubble
   until broccoli just turns bright green.
   6. Whisk broth-cornstarch mixture and add to broccoli; bring to a bubble.
   Dump in reserved tofu mixture and stir-fry, adding more chicken broth if
   needed to coat evenlTaste and season with more sesame oil, hot chili
   oil and/or dried red chili peppers.
   Serve over noodles or rice
  
 
 
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