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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Vegetarian Vegetarian, Main dish 6 Servings

INGREDIENTS

1 tb Cornstarch
2 ts Sugar
2 Garlic cloves (or more) minced
1 tb Hot Bean Paste
1 tb Sherry
1/2 ts Sichuan Peppercorn powder (amount may be doubled)
1 tb Red hot pepper oil (or more)
3 tb Vinegar
1 tb Soy sauce
Salt & pepper; to taste
1 lb Tofu (firm or soft); diced
1 tb Soy sauce
2 tb Corn or canola oil
1 tb Minced ginger root
1/4 lb Fresh mushrooms; chopped
1/4 c Water chestnuts, chopped
3 Green onions (or more) minced

INSTRUCTIONS

SAUCE MIXTURE
OTHER INGREDIENTS
Mix sauce ingredients together in a small bowl.  Set aside.
Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1
tablespoon soy sauce; stir gently and occasionally for 2 minutes.
Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.
Add minced green onions and sauce mixture and stir for 1 minute. Serve hot.
Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8
gm             Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm
Calcium: 95 mg
Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H. Typos
by: Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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