| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Vegetarian |
Vegetables, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sliced green onions |
| 1 |
tb |
Grated gingerroot |
| 1/4 |
ts |
Honey |
| 2 |
ts |
Dark sesame oil |
| 1/3 |
c |
Low-sodium soy or tamari |
|
|
Sauce |
| 1/4 |
ts |
Dried chile flakes |
| 1 |
lb |
Firm tofu |
| 1/2 |
c |
Chinese cabbage — sliced |
| 1/2 |
c |
Sliced mushrooms |
| 1/4 |
c |
Sake or dry sherry |
| 2 |
tb |
Arrowroot powder |
| 1/3 |
c |
Cold water |
| 1/4 |
c |
Whole wheat pastry or |
|
|
Unbleached white flour |
| 2 |
|
Eggs |
| 2 |
ts |
Safflower oil |
INSTRUCTIONS
1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy
sauce, and dried chile flakes. Slice tofu into 2-inch squares and add to
mixture. Carefully toss to mix thoroughly and set aside to marinate for 20
minutes.
2. In another large bowl combine cabbage, mushrooms, and sake. Toss well
and set aside to marinate for 15 minutes.
3. In a small bowl mix together arrowroot and 3 tablespoons of the cold
water. Set aside.
4. In a fourth bowl mix together flour, eggs, and the remaining water.
Extract tofu from its marinade and dip slices into flour batter. In a
flat-bottomed skillet, over medium-high heat, heat safflower oil and saute
tofu on both sides until lightly browned. Remove tofu and set on a platter.
5. In a wok over medium-high heat, stir-fry contents of both bowls of
marinade for 5 minutes, then add arrowroot mixture and cook until mixture
thickens (about 2 minutes). Add tofu, cover, and steam 1 minute. Serve
immediately.
Recipe By : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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