Ingredients with Measurements:
- 1 lb Chinese artichokes, peeled and sliced into thin rounds
- 1 block firm tofu, drained and cut into small cubes
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and cornstarch. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add sliced Chinese artichokes and stir-fry for 3-4 minutes until slightly softened.
5. Add cubed tofu and stir-fry for another 2-3 minutes until lightly browned.
6. Add sliced bell peppers and stir-fry for 2-3 minutes until tender-crisp.
7. Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the vegetables and tofu.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions and serve hot over rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 12g
- Carbohydrates: 18g
- Protein: 12g
- Fiber: 5g
- Sugar: 7g
- Sodium: 740mg
Substitutions for ingredients:
- Chinese artichokes can be substituted with Jerusalem artichokes or water chestnuts.
- Firm tofu can be substituted with tempeh or seitan.
- Red and green bell peppers can be substituted with any color bell pepper or other vegetables such as broccoli, snow peas, or carrots.
Variations:
- Add sliced mushrooms for an earthy flavor.
- Add sliced onions for extra sweetness.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- To make peeling Chinese artichokes easier, soak them in warm water for 10 minutes before peeling.
- To make the tofu more flavorful, marinate it in soy sauce and sesame oil for 30 minutes before cooking.
- Use a non-stick wok or skillet to prevent sticking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with rice on the side.
- Garnish with chopped cilantro or sesame seeds.
Garnishes:
- Chopped scallions, cilantro, or sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed bok choy or broccoli.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the vegetables are not cooking evenly, adjust the heat and stir-fry them in batches.
Food safety advice:
- Make sure to wash and peel the Chinese artichokes thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Chinese artichokes, also known as crosnes, are a root vegetable native to China and Japan. They have a nutty, slightly sweet flavor and a crunchy texture.
Flavor profiles:
- Nutty, slightly sweet, savory.
Serving suggestions:
- Serve as a main dish or as a side dish to a larger Chinese meal.
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Region: Chinese