| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 2/3 | c | Sliced green onions |
| 1 | T | Grated gingerroot |
| 1/4 | t | Honey |
| 2 | t | Dark sesame oil |
| 1/3 | c | Low-sodium soy or tamari |
| Sauce | ||
| 1/4 | t | Dried chile flakes |
| 1 | lb | Firm tofu |
| 1/2 | c | Chinese cabbage, sliced |
| 1/2 | c | Sliced mushrooms |
| 1/4 | c | Sake or dry sherry |
| 2 | T | Arrowroot powder |
| 1/3 | c | Cold water |
| 1/4 | c | Whole wheat pastry or |
| Unbleached white flour | ||
| 2 | Eggs | |
| 2 | t | Safflower oil |
INSTRUCTIONS
In a large bowl combine green onions, gingerroot, honey, sesame oil, soy sauce, and dried chile flakes. Slice tofu into 2-inch squares and add to mixture. Carefully toss to mix thoroughly and set aside to marinate for 20 minutes. In another large bowl combine cabbage, mushrooms, and sake. Toss well and set aside to marinate for 15 minutes. In a small bowl mix together arrowroot and 3 tablespoons of the cold water. Set aside. In a fourth bowl mix together flour, eggs, and the remaining water. Extract tofu from its marinade and dip slices into flour batter. In a flat-bottomed skillet, over medium-high heat, heat safflower oil and saute tofu on both sides until lightly browned. Remove tofu and set on a platter. In a wok over medium-high heat, stir-fry contents of both bowls of marinade for 5 minutes, then add arrowroot mixture and cook until mixture thickens (about 2 minutes). Add tofu, cover, and steam 1 minute. Serve immediately. Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 238
Calories From Fat: 62
Total Fat: 7.2g
Cholesterol: 46.5mg
Sodium: 54.9mg
Potassium: 220.3mg
Carbohydrates: 32.4g
Fiber: 1.7g
Sugar: 1g
Protein: 11.7g