| 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.
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