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Spicy Braised Tofu

1 lb tofu, split, pressed for about 45 minutes, and cut into 1" squares
3 zucchini, split and sliced for stir-fry
2 carrots, sliced for stir-fry
1/2 can bamboo shoots
3 tbs sate oil (hot oil)
4 serrano chiles, seeds and diced
5 cloves garlic
1 tbs. minced fresh ginger
1 tbs. brown miso paste
1-1/2 tbs. corn starch
1/4 tsp chinese 5-spice
2 tbs. soy sauce
2 cups water
splash of sherry
peanut oil
sesame oil

To press the tofu, split the block lengthwise; layer a few paper
towels on a plate or other flat surface, top with another paper
towel or two and another plate, and place a weight on top (e.g.
a gallon jug of your favorite brandy). You can press it for anywhere
from 30 minutes to several hours depending on how dense you want

Dissolve cornstarch in a little bit of warm water; add the miso
paste and dissolve. Add the 5-spice, soy, and water, and set aside.

Heat the wok, add 2 tbs peanut oil and 3 tbs sate oil, plus a couple
of dashes of sesame oil, heat. Add garlic, chiles, and ginger,
stir for 30 seconds. Add the tofu, and braise for about 5 minutes,
turning once. Add the zucchini, stir for two minutes; add the
carrots, 2 minutes; add the bamboo shoots and a splash of sherry,
2 minutes. Stir the sauce mixture, pour it over the mass, and stir
until the sauce thickens.


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