Recipe: Szechuan Shredded Vegetables with Pressed Tofu

the appetizer:

Carol Gelles chooses the 100 Best Vegetarian Recipes from her classic, award-winning cookbook (1000 Best Vegetarian Recipes), including Baba Ghanoush; Frijoles; and Szechuan Shredded Vegetables with Pressed Tofu.

Cookbook

Szechuan Shredded Vegetables
with Pressed Tofu

Vegan
Make-Ahead

Makes 5-1/2 cups
Serves 4 to 6

I think this dish is spiced just right; however, the definition of "right" varies greatly, so use more or less of the crushed red pepper to suit your own tastes. you will find pressed tofu in health food stores in the tofu section. It may also be called "baked tofu" and comes in flavors such as Thai or Mexican. The flavors are mild so you can use any of them in this dish. Serve over white or brown rice.

1/3 cup vegetable broth
(homemade, page 158 of the book, or store-bought) or water
1 tablespoon soy sauce
1 tablespoon mirin (rice wine) or sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 tablespoon minced fresh gingerroot
3 cloves garlic, minced
1/4 teaspoon crushed red pepper
3 cups julienned carrots
2 cups julienned celery
1 cup julienned snow peas
1/2 cup julienned scallions
2 cups julienned pressed tofu
1 teaspoon sesame oil

1 In a small bowl, stir together the broth, soy sauce, mirin, and cornstarch; set aside.

2 In a wok or large skillet, heat the oil over high heat. Add the gingerroot, garlic, and red pepper; cook, stirring, 10 seconds.

3 Add the carrots, celery, snow peas, and scallions; cook, stirring, until softened, about 4 minutes. Add the tofu; cook, stirring, until heated through, about 2 minutes.

4 Add the soy mixture to the wok; cook, stirring, until sauce is thickened, about 1 minute longer. Stir in the sesame oil.

Variation

Use julienned red or green bell peppers or bok choy instead of—or in addition to—the snow peas.