eglamkowski's Journal: Slashdot Cookbook: tofu

This next recipe is supposed to be made with scallops, but tofu is a great substitute here: Tofu-Cucumber stir-fry

2 tablespoons rice wine or dry sherry
1/2 teaspoon minced peeled ginger
1/4 teaspoon onion powder
1 pound firm tofu, cut into 1/2" cubes
4 cucumbers, peeled, halved lengthwise, seeded and thinly sliced
1 teaspoon salt
1/4 cup chicken broth
2 teaspoons cornstarch
1 teaspoon sesame oil
1/2 teaspoon sugar
2 teaspoons peanut oil
2 carrots, diced and steamed

* Combine the wine, ginger and onion powder and add the tofu. Mix until the tofu is well coated.

* Layer the cucumber slices in a colander, sprinkling with the salt between each layer. Let stand for 20 minutes.

* Whisk the broth, cornstarch, sesame oil and sugar until smooth

* Heat 1 teaspoon of oil in a wok. And the tofu and cook for a minute or two. Remove to a plate and keep warm.

* Heat the remaining teaspoon of oil. Add the cucumbers and carrots and cook for about 2 minutes, tossing lightly. Add the tofu and broth mixture. Cook, stirring as needed, until the sauce thickens and coats the tofu.