Big Daddy's     Cooking with Attitude

Thai Chile



Tofu with Shiitake Mushrooms and Snow Peas

Inspired by a recipe in Cooking Light magazine this is an easy dish to prepare.  The flavors are subtle and delicate but very tasty.  Adjust the amount of chile to control the heat.

1 tablespoon    fresh ginger, minced
1 teaspoon    cornstarch
1 tablespoon    peanut oil
2 cups    thinly sliced Shiitake mushrooms
2 cups    snow peas, trimmed
1 tablespoon    minced Thai chiles or crushed dried red pepper flakes
~1 pound    firm tofu, patted dry and cut into " cubes
1 cup    scallions (white and light green parts), sliced on a diagonal
cup    soy sauce

Combine the minced ginger with the cornstarch and set aside.

Preheat the wok then add the oil.  Add the mushrooms and stir-fry until softened and tender, about 2-3 minutes.  Add ginger mixture, snow peas and chiles and stir-fry 2 minutes.  Add tofu and stir-fry 1 minute.  Add soy sauce and scallions and stir-fry an additional 2 minutes.

Serve with Jasmine of Basmati rice.


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