| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Thai | Main dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 4 | oz | Dried shiitake, soaked |
| 2 | lb | Tofu |
| 2 | Japanese cucumbers, peeled | |
| 1 | Green bell pepper | |
| 3 | md | Tomatoes, cut into wedges |
| 1/2 | c | Vegetable oil |
| 2 | Garlic cloves, crushed | |
| 2 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1 | tb | Tomato paste |
| 1 1/2 | tb | Cornstarch dissolved in |
| 3/4 | c | Water |
| 1/2 | ts | Pepper |
| 2 | ts | Chili sauce, see recipe |
| 1 | ds | Lemon juice |
| 2 | Green onions, chopped |
INSTRUCTIONS
SEASONINGS GARNISH Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube. Quarter the cucumbers lengthwise & cut into 1 1/2" lengths. Chop the bell pepper. Heat oil in a wok over medium-high heat. Add the tofu & carefully stir- fry until the colour changes. Remove the tofu & add the garlic. Stir-fry until the colour changes. Add all the vegetables to the wok & stir-fry for 2 minutes. Add all the seasonings & continue to stir-fry for 3 to 5 minutes. Serve garnished with green onions.
A Message from our Provider:
“You can fool yourself. You can never fool God”