| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
|
Box Tofu (Regular or Firm) |
| 4 |
sl |
Ginger; diced |
| 1 |
|
Green onion; diced |
| 2 |
|
Pieces garlic; diced |
| 1/2 |
|
Carrot; diced |
| 1 |
ts |
Corn starch |
| 1/4 |
c |
Soy sauce |
| 1 |
ts |
Sugar -or- (up to) |
| 6 |
|
Candy (sugar) |
| 1 |
c |
Water |
INSTRUCTIONS
From: TERESA LIANG <liang@NEVADA.EDU>
Date: Wed, 14 Aug 1996 20:27:54 -0700
1. Heat a pan with 2 tsp of oil on medium high.
2. Slice Tofu into 2"-3" pieces. Place Tofu into the pan and fry it about
5 minutes on each side or until golden in color. When done, put on a china
plate.
3. Dice green onion, ginger, garlic,and carrots. Put into a heated pan
with 2 tsp of oil, and fry. Add 2 tsp of soy sauce, 1/4 water, and 1 tsp of
sugar. Add more or less of the soy sauce, and sugar depending on how salty
you want it. Let boil! Meanwhile, in a small bowl add 1 tsp of corn starch,
and 1/4 cup of cold water and stir. Once the soy sauce is boiling, pour 2
tsp of the corn starch mix in the pan. Add more or less depending on how
thick you want it. Cook to desired thickness. Remember, the sauce is the
main part of this dish, thus don't make it too thick!
4. To serve, pour thickened sauce over Tofu and enjoy!
EAT-L Digest 14 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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