Punchfork has been acquired by Pinterest!
Read the announcement.
Site shutdown: March 15th, 2013
Punchfork
About
▼
About Punchfork
Recipe API
Help
Goodies
Company
Contact
Terms of Use
Privacy Policy
Sign in
Browse
▼
Recipes
Publishers
Random Recipe
Sriracha-Spiced Stir-Fried Tofu with Eggplant, Red Bell Pepper, and Thai Basil
http://www.kalynskitchen.com/2012/10/sriracha-spiced-stir-fried-to...
Like
Ingredients
categorized
original
14 oz. firm or extra firm tofu
2 T + 1 T peanut oil (or any high smoke-point oil)
6-8 whole garlic cloves
6 thin Asian eggplants, cut into 1 inch slices
1 red bell pepper, cut into thin strips
1/2 cup thinly sliced green onion
3/4 cup Thai basil leaves (optional, but good)
2 1/2 T soy sauce
1 1/2 T fish sauce
1 T fresh-squeezed lime juice
1 T Stevia In the Raw Granulated Sweetener, Splenda, or Sugar (use Stevia or Splenda for South Beach Diet)
1-2 T Sriracha Rooster Sauce (1 tablespoon was fairly spicy so only use 2 tablespoons if you really want it hot)
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Asian eggplants, thin
(
6
)
Green onion
(
1/2
cup
)
Red bell pepper
(
1
)
Thai basil
(
3/4
cup
)
Condiments
Fish sauce
(
1 1/2
T
)
Soy sauce
(
2 1/2
T
)
Sriracha rooster sauce
(
1
T
)
Cooking & Baking
Garlic cloves, whole
(
6
)
Peanut oil
(
3
T
)
Stevia
(
1
T
)
Drinks
Lime juice, fresh-squeezed
(
1
T
)
Refrigerated
Tofu, firm or extra firm
(
14
oz.
)
Preparation
Read recipe preparation on
kalynskitchen.com
Kalyn's Kitchen
www.kalynskitchen.com
All 837 recipes
Social Stats
65.7
Rating
1-100
20
Tweets
51
Facebook
Shares
3
StumbleUpon
Views
1,081
PinterestPins
Recipe Stats
Published October 1, 2012 (5 months ago).
103 people saved this recipe.
Share Recipe
Link
© Punchfork, Inc. All third party content © their respective owners.
Terms of Use
Privacy
About
Blog
Contact
API