Mabo tofu #1
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Corn or soy oil |
| 1½ | teaspoon | Sesame oil |
| 1 | Clove garlic; crushed | |
| ¼ | cup | Minced leeks; scallions, or onions |
| 1 | teaspoon | Minced red chilies |
| 4 | Shitake mushrooms; soaked and sliced | |
| ½ | cup | Water; stock, or dashi |
| 1½ | teaspoon | Sake |
| 2½ | teaspoon | Shoyu |
| ½ | teaspoon | Salt |
| 1 | dash | Sansho or 7-spice chili powder |
| 1½ | teaspoon | Ketchup |
| 24 | ounces | Tofu; cut into pieces 1 1/4\" square by 1/2\" thick |
| 2 | teaspoons | Cornstarch; dissolved in: |
| 2 | tablespoons | Water |
| 1 | tablespoon | Minced leek or scallion greens |
Directions
Heat wok or skillet and coat with both types of oil. Add garlic, leeks, and chilies, stir fry over high heat for 15 seconds. Reduce heat to medium, add shitake, and saute for 1 minute. Add dashi and next five ingrdients, bring to boil, and cook for 30 seconds. Add tofu and return to boil. Stir in dissolved cornstarch and simmer until thick. Serve hot, garnished with the greens.
REC.FOOD.RECIPES
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