| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 24 |
oz |
Tofu |
| 5 |
T |
Oil |
| 1 |
t |
Salt |
| 2 |
|
Tomatoes, cut into 8 wedges |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Sake |
| 3 |
T |
Water |
| 1/2 |
|
Leek or onion, diced |
| 1 |
T |
Cornstarch dissolved in 3 tb |
|
|
water |
| 1 |
c |
Green peas, parboiled |
INSTRUCTIONS
Cut tofu lengthwise into half, then crosswise into 1/2-inch thick
pieces. In a small pot, bring 3 cups of water to a boil. Drop in the
tofu & return to a boil. Then quickly empty the tofu into a colander
to drain. Heat a wok & coat with 4 tb oil & the salt. Add tomatoes &
saute till soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes.
Add water & leek. Reduce heat & simmer for 4 to 5 minutes. Stir in
dissolved cornstarch & remaining oil. Simmer for 1 more minute until
thick. Add peas just before serving. Shurtleff & Aoyagi, "The Book of
Tofu" From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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