| 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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