| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 24 |
oz |
Tofu |
| 5 |
tb |
Oil |
| 1 |
ts |
Salt |
| 2 |
|
Tomatoes, cut into 8 wedges |
| 1 |
|
Garlic clove, minced |
| 1 |
ts |
Sake |
| 3 |
tb |
Water |
| 1/2 |
|
Leek or onion, diced |
| 1 |
tb |
Cornstarch dissolved in 3 tb water |
| 1 |
c |
Green peas, parboiled |
INSTRUCTIONS
Cut tofu lengthwise into half, then crosswise into 1/2-inch thick pieces.
In a small pot, bring 3 cups of water to a boil. Drop in the tofu & return
to a boil. Then quickly empty the tofu into a colander to drain.
Heat a wok & coat with 4 tb oil & the salt. Add tomatoes & saute till
soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes. Add water & leek.
Reduce heat & simmer for 4 to 5 minutes. Stir in dissolved cornstarch &
remaining oil. Simmer for 1 more minute until thick. Add peas just before
serving.
Shurtleff & Aoyagi, "The Book of Tofu"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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