Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

STILL haven't been cooking much! This week it's new flooring upstairs (kitchen, living, dining) and everything has been out on both decks! It's finally coming together! Anyway, this is what we had for lunch today-- very simple and very yummy. It's also something different to do with leeks, besides soup!

Printable Recipe

BRYANNA'S STIR-FRIED TOFU WITH LEEKS
Servings: 4 (or 2 very hungry people!)

This is a very simple homestyle dish from Northern China, where leeks are used frequently. This is a great winter meal. This was adapted from a recipe in Ken Hom's Vegetarian Cookery (BBC Books, London, 1995), and appears in my book, Authentic Chinese Cuisine for the Contemporary Kitchen.

12 oz extra-firm tofu sliced into about 5/8" slices
2 teaspoons oil
12 oz (2 medium) leeks, well-cleaned, tough leaves discarded, and shredded with a sharp knife (white and green part)
2 teaspoons oil
3 cloves garlic, minced
Cooking Sauce:
4 teaspoons Szechuan chili garlic paste
1 1/2 tablespoons dark soy sauce
1 tablespoon dry sherry
1/2 cup light vegetarian broth

Heat a large heavy nonstick skillet with the first 2 teaspoons oil over high heat. When it's hot, add the tofu slices. Cook them over high heat, watching carefully, until they get crispy and golden on the bottom, and then turn them over and brown the other side. Remove from the pan and slice the pieces into small triangles. Set aside.



Add the last 2 teaspoons of oil. When the oil is hot, add the leeks and garlic. Stir-fry for about 3 minutes.



Add the tofu and the Cooking Sauce. Cook 3 minutes more and serve immediately with steamed long grain brown rice.



Nutrition Facts
Nutrition (per serving): 151.6 calories; 37% calories from fat; 6.4g total fat; 0.0mg cholesterol; 297.6mg sodium; 337.3mg potassium; 15.5g carbohydrates; 1.8g fiber; 4.3g sugar; 13.8g net carbs; 8.1g protein; 3.2 points.

Enjoy!