| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | ts | Cornstarch (or arrowroot) |
| 1/2 | ts | Sugar (optional) |
| 3 | tb | Cold water |
| 3 | tb | Soy or shoyu sauce |
| 1 | tb | Sesame seed oil |
| 1 | lb | Firm tofu |
| 3 | tb | Oil |
| 1 | ts | Minced garlic |
| 1 | ts | Grated fresh ginger root |
| 2 | Scallions; diced -or- | |
| 4 | tb | Diced onions |
| 1/2 | ts | Salt |
INSTRUCTIONS
Drain the tofu, then cut into 1 X 1 X 1/2 inch pieces. Drain again. Heat a skillet or wok. Add the oil and heat about 30 seconds. Add the garlic, ginger, scallions and salt. Stir fry about 30 seconds. Add the tofu. Stir fry about 2 minutes. Mix together the cornstarch, sugar, water, soy sauce and sesame oil. Add the mixture to the skqillet and stir well, then cook about another 30 seconds. Serve with or over rice or noodles. Helpful hints: 1. Ginger root is wonderful, but may not keep well in the refrigerator. Keep it wrapped in plastic in the freezer and pull it out and grate as you need it. It will keep a long time and is still delicious. Scallions are best, but regular onions will do in a pinch. 2. The original recipe called for Worchester sauce and soy sauce, but I substitute all soy, because, as well all know, Worchester contains anchovies. MDCOLBY@OCTAVO.UCDAVIS.EDU (MICHAEL) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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