COOK­ING WITH RI­CARDO

StarMetro Toronto - - KNOW YOUR OPTIONS -

Tomato-miso Stewed Tofu

Serves 4 In­gre­di­ents

• 1 cup (250 ml) veg­etable broth

• 3/4 cup (180 ml) strained toma­toes or tomato sauce

• 2 tbsp (30 ml) soy sauce

• 2 tsp corn­starch

• 1 lb (450 g) firm tofu, cut into

3/4-inch (1.5 cm) cubes

• 2 gar­lic cloves, chopped

• 1 bird’s eye chili pep­per, seeded and chopped

• 3 tbsp (45 ml) olive oil

• 1/4 tsp five-spice pow­der

• 1 tbsp (15 ml) miso paste

• 1 tbsp (15 ml) tomato paste

• 2 1/2 cups (225 g) blanched snow peas, each cut into 3 pieces

• 2 cups (150 g) bean sprouts

• 1/3 cup (10 g) cilantro leaves

Di­rec­tions

1. In a bowl, com­bine all the sauce in­gre­di­ents. Set aside.

2. In a saucepan of salted boil­ing wa­ter, cook the tofu for 5 min­utes. Drain well.

3. In a large non-stick skil­let over medium-high heat, brown the tofu, gar­lic and chili pep­per in the oil. Add the five-spice pow­der, miso paste and tomato paste. Cook for 2 min­utes. Add the sauce and bring to a boil. Con­tinue cook­ing for 8 min­utes or un­til the sauce has thick­ened slightly.

4. Add the snow peas, bean sprouts and cilantro. Serve with rice ver­mi­celli.

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