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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)
----------------------------------------------
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


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