Stir-Fried Pressed Bean Curd with Jicama
By Chef Martin Yan
1 teaspoon Vegetable Oil
1 package Organic Tofu (pressed) cut into 3" matchestick pieces
1/2 pound Jicama peeled and cut into 3" matchstick pieces
2 Organic Green Onions (including tops) cut into 2" pieces
2 tablespoons Vegetable Broth or Chicken Broth
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Chinese 5-Spice
Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides.
Add tofu strips, jicama and green onions and stir-fry for 1 minute.
Stir in broth, salt, sugar and five spice. Cover and cook for 2 minutes. Serve hot.