| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Main dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | lb | Tofu -=OR=- deep fried tofu |
| 2 | T | Sake |
| 1 | T | Cornstarch |
| 2 | T | Soy sauce |
| 1 | c | Dried shiitake mushrooms |
| soaked in warm water for | ||
| 30 minutes | ||
| 1/2 | c | Vegetable oil |
| 1 | T | Garlic, crushed |
| 2 | T | Soy sauce |
| 1/2 | t | Pepper |
| 1 | t | Sugar |
| 4 | Fresh chilies, seeded & | |
| chopped | ||
| 4 | Green onions, diced |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 209
Calories From Fat: 164
Total Fat: 18.6g
Cholesterol: 0mg
Sodium: 475.7mg
Potassium: 245.7mg
Carbohydrates: 10.2g
Fiber: 2.4g
Sugar: 1.3g
Protein: 2.8g