Chinese style sauteed firm tofu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Firm tofu |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | small | Onion, thinly sliced |
| 6 | mediums | Mushrooms, sliced |
| 1 | small | Carrot, cut into matchsticks |
| 2 | mediums | Green bell peppers, thinly sliced |
| 1 | tablespoon | Sake or white wine |
| 1½ | tablespoon | Soy sauce |
| 1 | teaspoon | Grated ginger |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Water |
| 1 | teaspoon | Cornstarch dissolved in 3 tb water |
Directions
Cut tofu crosswise into pieces the shape of French-fried potatoes.
Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.
Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes.
Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.
Shurtleff & Aoyagi, "The Book of Tofu"
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