tofu stir-fry with
spicy sauce

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

mixture.

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

remaining tofu.

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

1 minute.

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

immediately.