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Reviews Date product posted
Wed January 31, 2007
Recommended By Average Price Average Rating
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Description: Even if you are afraid of tofu, or don't like it, you will find it hard to differentiate between the tofu in this, and the chicken. PROMISE Oh, and you can leave the chicken out or the tofu if you prefer, but it's sooo good! A little spicy, something kind of asian and different from the everyday.

The shitake mushrooms really make the dish. If you can find dried, they are best. Then soak in water or chicken broth to bring em back to life.
Ingredients: 2 to 3 boneless breasts, cut into large bite sized pieces and cooked

1 lb tofu, extra firm
1 green pepper diced large
1 red pepper diced large
6 to 8 dried shitake mushrooms, reconstituted in water or chicken broth
2 scallions, diced large
2 slices fresh ginger
1 can chicken broth
4 T light soy
2 T dark soy
Opt: low carb thickener or you can just reduce broth a bit
1/2 t red pepper flakes
1 T sesame oil
How To Prepare: First, drain tofu, pressing gently to remove all water you can. Cut the block in half, long ways, to make it half thickness. Then press again. Cut into large bite sized pieces.

Heat nonstick pan, add some oil and then fry tofu. I like mine just barely starting to brown, I think it tastes weird and the texture is weird if it's too brown. My tip. Smile
Set aside.

For sauce, combine stock and soy sauces in a small bowl, set aside. (add thickener if using, to this bowl.)

Reheat nonstick skillet with any leftover oil, add more if needed. Add red pepper flakes and ginger (watch out! Those red pepper flakes can choke you in the air, don't overheat or it's like pepper spray!) Remove ginger and throw it away. Add green peppers and red peppers, fry 2 min. Stir sauce well and add to pan. Once heated through add chicken and heat a bit longer. Lastly, add tofu and heat gently. YUM

Serve over rice style cauliflower or double up on the tofu and enjoy plain!
Effort (Easy, Average, Difficult): Average
Junior LCF Member
Posts: 5
Registered: January 2007

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