| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Main dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | Tofu -=OR=- deep fried tofu |
| 2 | tb | Sake |
| 1 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 1 | c | Dried shiitake mushrooms, soaked in warm water for 30 minutes |
| 1/2 | c | Vegetable oil |
| 1 | tb | Garlic, crushed |
| 2 | tb | Soy sauce |
| 1/2 | ts | Pepper |
| 1 | ts | Sugar |
| 4 | Fresh chilies, seeded & chopped | |
| 4 | Green onions, diced |
INSTRUCTIONS
MARINADE MUSHROOMS SEASONINGS If using regular tofu, it will need to be pressed & diced. If using deep-fried, dice it. Then, marinate the tofu for 5 minutes. Remove & reserve the marinade. Trim the mushrooms & quarter the caps. Heat the vegetable oil in a wok over high heat. Fry the tofu until it begins to change colour. Turn over & fry the other side, be careful not to break it. (If using deep-fried tofu, it won't need as long for cooking). Remove tofu & saute garlic. Stir-fry until it begins to brown. Add the mushrooms & stir-fry for 1 to 2 minutes. Add the marinade & stir-fry for a couple of minutes. Return the tofu to the wok with all the seasonings plus 1/4 c water. Cook for another 5 minutes. Add the green onions, cook 15 seconds & serve hot.
A Message from our Provider:
“Many folks want to serve God, but only as advisers”