Spicy Tofu/Prawn Stir Fry
This recipe is delicious for veggy and meat lovers alike. The original recipe was with chicken and prawn, but I substituted the tofu for the chicken for the sake of my vegitarian daughter....who loves you Annie?? Got the recipe from a friend who had totally deviated from the original recipe in the cookbook., some ingredients she multiplied by 6! I get everything sliced and diced and prepared first, makes for less hecticness (is that a word??) at cooking time. On a side note there is lots of sauce to this recipe so if you want to add more veggies, go for it!! (Tastes even better the next day)
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READY IN: 1hr
SERVES: 8-10
YIELD: 1 large wok full
UNITS: US
INGREDIENTS
Nutrition- 20 -30large shelled prawns
- 1(8 ounce) package extra firm tofu
- 1bunch green onion
- 5 -6
- 2
- 6 -8
- 2tablespoons grated gingerroot
- 1
- 3cups orange juice
- 2⁄3cup soy sauce
- 1⁄3cup cooking sherry
- 1⁄3cup hoisin sauce
- 1⁄8cup sesame oil
- 1⁄4cup cider vinegar
- 2tablespoons sugar
- 2tablespoons hot Chinese chili paste
- 1⁄4cup cornstarch
- 2⁄3cup water
- oil
-
-
- Chinese egg noodles
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DIRECTIONS
- Saute prawns and tofu in wok with oil. Remove onto plate.
- Slice green onion, regular onion and green or red peppers and set aside.
- In small dish combine garlic, ginger, and chili pepper. Set aside.
- In medium bowl combine orange juice, soy sauce, sherry, hoisin, sesame oil, vinegar, sugar and chili paste. Set aside.
- Combine corn starch and water and set aside.
- Add more oil to wok and stir fry peppers, onion, and green onion.
- Add garlic mixture, stir another minute.
- Return prawns and tofu and add orange juice mixture. Cook 2 minutes.
- Add cornstarch and water.
- Heat till it starts to bubble.
- Add grated orange rind.
- Serve on a bed of chinese egg noodles, and add cashews. If you are using slivered almonds toast them first in dry fry pan on low heat till golden brown.
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