| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Chinese, Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 24 |
oz |
Firm tofu |
| 2 |
tb |
Oil |
| 1/2 |
ts |
Salt |
| 1 |
sm |
Onion, thinly sliced |
| 6 |
md |
Mushrooms, sliced |
| 1 |
sm |
Carrot, cut into matchsticks |
| 2 |
md |
Green bell peppers, thinly sliced |
| 1 |
tb |
Sake or white wine |
| 1 1/2 |
tb |
Soy sauce |
| 1 |
ts |
Grated ginger |
| 1 |
tb |
Sugar |
| 1 |
tb |
Water |
| 1 |
ts |
Cornstarch dissolved in 3 tb water |
INSTRUCTIONS
Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a
wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms,
stir frying each over high heat for about 30 seconds. Reduce heat to
medium-low. Add carrot, green pepper & tofu in that order, sauteeing each
for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar
& water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer
30 seconds for another 30 seconds.
Shurtleff & Aoyagi, "The Book of Tofu"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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