| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 1 |
sm |
Onion, diced |
| 1 |
sm |
Carrot, diced |
| 24 |
oz |
Tofu, crumbled |
| 2 |
tb |
Roasted sesame seeds |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Shoyu |
| 1 |
ds |
Pepper |
INSTRUCTIONS
Heat a wok & coat with oil. Add onion & carrot & saute for 3 minutes till
onion is slightly browned. Add crumbled tofu & the remaining ingredients.
Stirring constantly, saute over medium low heat for a bout 5 minutes, or
until the tofu is light & dry.
Variations: Add 1/4 c of any of the following: parboiled green peas;
shiitake mushrooms; diced bamboo shoots. Also try adding 1 ts grated
ginger.
Shurtleff & Aoyagi, "The Book of Tofu"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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