| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Chinese, Main dish, Vegetarian | 2 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 1/2 | ts | Sesame oil |
| 1 | Garlic clove, crushed | |
| 1/4 | c | Minced leeks* |
| 1/2 | ts | Minced red peppers |
| 4 | md | Mushrooms, sliced |
| 1/2 | c | Water |
| 1 1/2 | ts | Sake (optional)# |
| 2 1/2 | ts | Soy sauce |
| 1/2 | ts | Salt |
| 1 | ds | 7-spice red pepper+ |
| 1 1/2 | ts | Tomato ketchup |
| 1 | pk | Extra firm silken tofu |
| 2 | ts | Cornstarch |
| 2 | tb | Water |
| 1 | tb | Minced scallions |
INSTRUCTIONS
Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions. * Or use minced scallions or onions # I substituted a sherry + I used 1/4 ts of crushed chilies Shurtleff & Aoyagi, "The Book of Tofu" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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