Instructions: Because tofu soaks up so many flavors and seasonings, it is ideal to use in many dishes that have a strong flavor base. If you have been eating tofu, consider yourself lucky-it is now touted as a food that reduces some risks of cancer as well as lowering cholesterol levels. If it is used and cooked properly, even your most carnivorous friends can be persuaded to try it.

Seduce them with this recipe.

Cut the tofu into 1-inch slices and place them on paper or linen towels; cover with more towels. Place a cookie sheet on top of the tofu and place several weights (such as canned goods) on top to help squeeze the excess liquid out of the tofu. Drain for 15 to 20 minutes. Cut the tofu into 1-inch cubes.

Heat the oil in a large saute pan or wok to a medium-high heat. Saute the tofu cubes, turning them when necessary, to achieve a golden-brown color.

Drain the cubes on paper towels and set aside.

In a large skillet with a cover, add the bok choy, garlic, scallions, bell pepper, and water. Cover and steam until the bok choy is tender, about 5 minutes. Add the soy sauce, tofu, mushrooms, water chestnuts, sugar, crushed red chile, and the cornstarch mixture and toss to mix. Stir lightly until the sauce boils, reduce the heat, and allow it to simmer for 1 minute. Serve the mixture immediately over hot, cooked rice.

Yield: 4 servings

Heat Scale: Medium to Hot

Note: If you are using santaka or Thai chile, the heat scale will be considerable; if you are using New Mexican crushed red chile, the heat scale will be lower, unless you add more of the crushed chiles.

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