| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vietnamese | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Mushroom soaking water |
| strained | ||
| 4 | Shiitake mushrooms, stemmed | |
| small dice | ||
| 1 | Miniature corn, cut in half | |
| 1 | T | Soy sauce |
| 2 | T | Dark soy sauce |
| 1/4 | c | Aji-mirin |
| 2 | T | Rice vinegar |
| 2 | T | Shaohsing rice cooking wine |
| 3 | T | Corn starch, mixed with |
| water | ||
| 1 | Block tofu | |
| 2 | T | Vietnamese Chile Garlic |
| Sauce |
INSTRUCTIONS
Put all liquid ingredients in pan. Add mushrooms and corn. While bringing to simmer add corn starch and water. Cook until gravy consistency. Add tofu and stir gently. Cook until tofu is warm. Serve over rice. May add more Garlic sauce to taste. Recipe by: Melody Posted to CHILE-HEADS DIGEST by mhh@ior.com on Oct 11, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1609.2mg
Potassium: 754.3mg
Carbohydrates: 77.6g
Fiber: 4g
Sugar: 18.7g
Protein: 5.4g