2 tablespoons dark soy sauce
1 tablespoon rice wine
1 ounce peanut butter
1 teaspoon brown sugar
1 teaspoon asian-style hot sauce
1 pound bean curd (tofu), firm
2 fluid ounces sesame oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, finely chopped
1 pint bean sprouts, washed and drained
3 green onions, sliced
3 tablespoons peanuts, chopped
Servings: 4
1. In a small bowl combine the soy sauce, rice wine, peanut butter, brown sugar and hot sauce. Mix well and set aside.
2. Cut the bean curd into medium dice. Heat a wok or sauté pan, add the sesame oil and the bean curd and stir-fry until the curd begins brown, approximately 5 minutes. Gently remove the bean curd from the wok or sauté pan and hold in a warm place.
3. In the same pan, stir-fry the ginger and garlic until they start to brown. Add the soy sauce and rice wine mixture to the pan.
4. Return the bean curd to the pan. Add the bean sprouts and green onions and stir-fry just long enough to coat everything with the sauce. Garnish with peanuts and serve.
1 tablespoon rice wine
1 ounce peanut butter
1 teaspoon brown sugar
1 teaspoon asian-style hot sauce
1 pound bean curd (tofu), firm
2 fluid ounces sesame oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, finely chopped
1 pint bean sprouts, washed and drained
3 green onions, sliced
3 tablespoons peanuts, chopped
Servings: 4
1. In a small bowl combine the soy sauce, rice wine, peanut butter, brown sugar and hot sauce. Mix well and set aside.
2. Cut the bean curd into medium dice. Heat a wok or sauté pan, add the sesame oil and the bean curd and stir-fry until the curd begins brown, approximately 5 minutes. Gently remove the bean curd from the wok or sauté pan and hold in a warm place.
3. In the same pan, stir-fry the ginger and garlic until they start to brown. Add the soy sauce and rice wine mixture to the pan.
4. Return the bean curd to the pan. Add the bean sprouts and green onions and stir-fry just long enough to coat everything with the sauce. Garnish with peanuts and serve.
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