| 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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