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Buffy the Vampire Slayer Recipes

AMBER BENSON (ex Tara, on Buffy the Vampire Slayer) is a vegetarian. She says Tofu is really good when it is done right. And adds it is best with fried vegetables and a dipping sauce.

Vegetable Tofu Stir Fry

3/4 lb firm-style tofu 375g 
1/4 cup rice wine (mirin) 50ml 
1/4 cup soy sauce 50ml 
2 tbsp vegetable oil 25ml 
1 onion, chopped 1 
2 cloves garlic, minced 2 
2 tbsp grated fresh gingerroot 25ml 
1 cup sliced mushrooms 250ml 
1 carrot, cut in thin strips 1 
2 cups broccoli florets 500ml 
2 green onions, sliced 2 
1 cup vegetable stock 250ml 
2 tbsp oyster sauce (optional) 25ml 
2 tbsp hoisin sauce 25ml 
1 tbsp cornstarch 1 
cooked rice or noodles 
1/2 cup chopped cashews 125ml 
1 sweet red pepper, cut in thin strips

Cut tofu into 1/2-inch (1 cm) pieces. In bowl, combine rice wine and soy sauce. Add tofu pieces and marinate for 20 to 30 minutes or while preparing remaining ingredients.

In wok or large nonstick skillet, heat oil over medium-high heat. Add onion, garlic and gingerroot. Stir-fry approximately one minute. Add mushrooms, carrot, red pepper, broccoli and green onions. Stir-fry for about two minutes. In a small bowl, mix vegetable stock, oyster sauce (if using), hoisin sauce and cornstarch. Stir until well-blended. Add, along with the marinade from the tofu, to vegetable mixture. Cook, stirring constantly approximately one minute or until mixture has thickened. Gently fold in tofu and simmer one minute or until tofu is heated through. (Tofu tends to become "scrambled" if stirred too vigorously.)

Serve over rice or noodles, garnished with chopped cashews. Makes 4 servings. Per serving: 377 calories, 23 g protein, 23 g fat, 26 g carbohydrate.


1 tsp vegetable or peanut oil 5ml 
1 small onion, finely chopped 1 
2 cloves garlic, minced 2 
1 dried red chili pepper, crushed 1 
1 tbsp rice vinegar 15ml 
1 tbsp granulated sugar 15ml 
2 tsp lime juice 10ml
1/2 cup coconut milk* 125ml 
1/3 cup peanut butter 75ml
Garnish with chopped coriander (optional)

Heat oil in small saucepan. Sauté onion, garlic and crushed chili pepper over low heat until onion is cooked. Add vinegar, sugar, lime juice, coconut milk and peanut butter. Simmer, stirring constantly until well-blended. Remove from heat and serve warm or at room temperature. Just before serving, garnish with chopped coriander (cilantro). Delicious served with deep-fried tofu. Add peanut sauce to a bowl of rice or noodles for a meal.

Serves 6. Per serving: 145 calories, 4 g protein, 12 g fat, 8 g carbohydrate.

*When coconut milk is not readily available, a good substitute can be prepared with coconut and cream. Simply mix 1 cup (250 ml) light cream or table cream with 2/3 cup (150 ml) unsweetened desiccated or shredded coconut and bring to a boil on the stovetop or in the microwave. Let mixture stand for 5 minutes, then pour "coconut milk" through a sieve.

Originally from TV Guide

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Updated 1/16/09  


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