INGREDIENTS

INSTRUCTIONS

Rinse tofu lightly and drain; trim off any hard edges. Wrap in paper
towels or clean dish towel and weight with skillet or cans. Set aside
for 30 minutes to press out excess liquid. Unwrap and slice in half
horizontally, holding cleaver parallel to work surface. Cut each
piece diagonally to form triangles.
Soak dried mushrooms in hot water to cover for 20 minutes. Remove and
discard stems, and cut caps in half. Set aside 1/4 cup strained
soaking liquid for sauce.
Heat a wok, add oil and heat to 375 degrees. Add tofu triangles, a
few at a time, and deep-fry until golden brown, turning once; using a
slotted spoon, remove and drain. Repeat until all tofu is fried.
Drain off oil reserving 1 tablespoon.
In a bowl combine sauce ingredients, whisking until sugar dissolves.
Reheat wok, add reserved tablespoon of oil and heat until very hot.
Add scallions and mushrooms, and stir-fry until fragrant, about 10
seconds. Add sauce and bring to a boil. Add tofu and heat. Stirring
constantly, gradually add enough cornstarch mixture for sauce to
thicken; stir in sesame oil and toss lightly. Transfer to a warmed
platter and serve immediately.
This recipe yields 4 to 6 servings, as part of a Chinese-style dinner.
Cuisine: "Chinese" Source: "TASTE with David Rosengarten - (Show #
TS-4667) - from the TV FOOD NETWORK" S(Formatted for MC5):
"07-02-1999 by Joe Comiskey - joecomiskey@netzero.net"
Recipe by: David Rosengarten
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