Name: Spicy Tofu Stir Fry



Yield: about 6 servings

Comments: Once I used chili powder and pepper to try to simulate Chinese ‘chili paste’. It turned out tasting very much like Mexican chili.
6/1/2003 - I substituted chicken for the tofu.

9/5/2003 - Stir fried ginger & garlic briefly; cooked onion & green pepper 1-2 minutes.
5/14/2012 - Seasoned with 2 cloves of garlic and about an equal amount of fresh ginger
9/16/2015 - In addition to the listed spices, I used more than one teaspoon of 5 Spices seasoning. Gail said the ginger flavor was too strong.
2/25/2015 - I used oyster mushroom and sugar snap peas, but forget to include carrots.
9/19/2020 - I used two cans of sliced water chestnuts and some frozen multi-colored bell pepper pieces as well as the usual. For spices, I added 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and more than 1/4 teaspoons of black pepper. I only had 1/2 cup of sauce and the result was a little dry.
10/19/2020 - I used a can of sliced water chestnuts, a can of baby corn, and some frozen multi-colored bell pepper pieces. I omitted the carrot. For spices, I added 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg to the usual, but omitted the black pepper. I made 3/4 cup of sauce. The next day I added 1/4 cup of broth with 3/4 teaspoon of salt-substitute to the leftovers.


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