| 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.
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