12 oz. Container of extra firm tofu (I continue
to prefer Mori-Nu)
3 Tsp sesame oil.
3 Tsp low sodium soy sauce.
1 Plus Tbsp Jiaxiangyoulazi sauce.
2 Tsp dark brown sugar.
1 Small bell pepper, cut into thin slices.
3 to 4 Green onions, chopped into 1/2 inch lengths.
4 Oz. Shitake mushroon, sliced. This is about 5 or so medium sized
muchrooms.
1 Cup snow peas with the ends removed & sliced thinly.
4 Cloves of garlic, minced.
Olive oil.
2/3 Cup jasmine rice.
Directions:
Mix the sesame oil, soy sauce, Jiaxiangyoulazi & brown sugar into a bowl.
Slice the tofu into 1-inch squares and place in the mixture to marinate. Minimum of thirty minutes.
Prepare the rice.
Heat olive oil in the wok and stir-fry the tofu in small batches until it is browning on the edges. Remove to a pan. Save the remaining marinade.
Reduce heat and add the minced garlic. When it is aromatic, add the vegetables. Stir-fry to taste.
Add the tofu and with the fire on low, mix all ingredients returning the marinade to the mixture.
Let simmer & serve over rice.
With the 12oz. package of tofu, the recipe serves two with leftovers. Could feed three. Just make a little more rice.
Notes:
The essential to this recipe is the Jiaxiangyoulazi chile sauce or the equivalent. It won't work without it, but with it, it is truly good.
Tofu seems to have a bad reputation, but I have gotten my wife to actually accept it without complaint. And my daughter-in-law liked it (some leftovers) on the first try. I didn't tell her beforehand what it was. All I can do is affirm to you that it really is good. Be certain to use the extra firm (or firm, at least) tofu, or it will dissolve into mush in the wok. And treat it lightly while it is cooking in order to tear it as little as possible.
I seem to buy mostly a brand called Mori-Nu, that is packaged in a kind of cardboard. It is the right size for two servings. Some brand's containers hold more than I want to use.