INGREDIENTS

INSTRUCTIONS

tsp    cornstarch (or arrowroot) 1/2 tsp sugar (optional) 3 tblsp  cold
water 3 tblsp soy or shoyu sauce 1 tblsp sesame seed oil  1 lb.    firm
tofu 3 tblsp oil 1 tsp minced garlic 1 tsp grated fresh  ginger root 2
scallions, diced (or 4 tblsp diced onions) 1/2 tsp salt  Drain the
tofu, then cut into 1 X 1 X 1/2 inch pieces.  Drain again.  Heat a
skillet or wok.  Add the oil and heat about 30 seconds.  Add  the
garlic, ginger, scallions and salt. Stir fry about 30 seconds.  Add the
tofu. Stir fry about 2 minutes.  Mix together the cornstarch, sugar,
water, soy sauce and sesame oil.  Add the mixture to the skqillet and
stir well, then cook about  another 30 seconds.  Serve with or over
rice or noodles.  Helpful hints:  Ginger root is wonderful, but may not
keep well in the refrigerator.  Keep it wrapped in plastic in the
freezer and pull it out and grate  as you need it.  It will keep a long
time and is still delicious.  Scallions are best, but regular onions
will do in a pinch.  The original recipe called for Worchester sauce
and soy sauce, but I  substitute all soy, because, as well all know,
Worchester contains  anchovies. Converted by MMCONV vers. 1.40  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”