About the Recipe
have all your ingredients cut and ready to go, because when the cooking starts, things happen really fast!
1 pkg (16 oz) firm tofu, drained
� tsp ground cayenne pepper
� tsp ground ginger or pumpkin pie
spice (or try Chinese five-spice
3 Tbsp light teriyaki sauce
1 tsp sesame oil (optional)
1 can (14� oz) low-sodium chicken
broth or vegetable broth,
1 Tbsp cornstarch
1 Tbsp canola oil, divided into three
� head Chinese (napa) cabbage, rinsed
and cut in �-inch strips (6�8 C)
1 C scallions (green onions), rinsed
1 Tbsp garlic, minced or pressed
(about 2�3 cloves)
1 C carrots, peeled, thinly sliced or
1 C red bell pepper, rinsed and
1 can (8 oz) water chestnuts, sliced
1 Slice tofu lengthwise into four pieces. Place on a
plate or flat surface covered with three paper towels.
Cover with three more layers. Press evenly and
gently with a flat plate or cutting board to squeeze
out water. Throw away paper towels. Replace with
fresh paper towels and press again. Restack the
slices and cut into �-inch wide strips. Place tofu in a
bowl just big enough to hold all strips lying on their
widest side without overlapping.
2 In a small bowl, combine cayenne pepper, ginger (or
pumpkin pie spice/Chinese five-spice mix), teriyaki
sauce, sesame oil (optional), and � cup of the
chicken broth. Stir well, and then pour over the tofu.
Set aside for 20 minutes.
3 Combine the remaining chicken broth and the
cornstarch. Stir until cornstarch dissolves. Set aside.
4 In a large wok or large nonstick pan, heat 1 teaspoon
of canola oil until very hot, but not smoking. While
the pan heats, drain tofu marinade into cornstarch
5 Place half the tofu slices in the hot pan. Cook just
until brown, about 1 minute per side. Remove from
pan and set aside. Repeat with 1 teaspoon of oil and
6 Add the last teaspoon of oil to the pan. Stir in half
the cabbage, beginning with the stalk end, the
scallions, and the garlic. Cook and stir over high
heat for 2 minutes.
7 Add the carrots, red pepper, and remaining cabbage.
Cook and stir for 1 minute.
8 Add the water chestnuts and tofu. Cook and stir for
9 Stir the cornstarch mixture, then add to the pan.
Reduce heat to medium. Cook and stir for 1 minute,
until sauce thickens and all ingredients are well
mixed and thoroughly coated with sauce. Serve