| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | China, Vegetables, Archived | 4 | Servings |
INGREDIENTS
| 24 | oz | Firm tofu |
| 2 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | sm | Onions; sliced thin |
| 6 | md | Mushrooms; sliced |
| 1 | sm | Carrot; cut into matchsticks |
| 2 | md | Peppers, bell, green sliced thin |
| 1 | tb | Sake |
| 1 1/2 | tb | Soy sauce |
| 1 | ts | Ginger; grated |
| 1 | tb | Sugar, granulated |
| 1 | tb | ;water |
| 1 | ts | Cornstarch; dissolved in 3T 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" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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