Mu shui tofu

1 servings

Ingredients

Quantity Ingredient
½ each Block of tofu, frozen, thawed & cut into thin strips
1 pack Shitake mushrooms
1 tablespoon Grated fresh ginger
1 each Carrot, grated
1 each Green onion, sliced thin
6 eaches Leaves Chinese cabbage, sliced thin
1 cup Bean sprouts
1 cup Another vegetable, julienne sliced
1 teaspoon Chinese Five Spice Powder
¼ cup Low sodium Tamari
1 tablespoon Sherry (optional)
2 tablespoons Cornstartch
Chinese Plum Sauce
Whole wheat chapati

Directions

Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables. Then drain mushrooms, cut off hard stems and discard. Slice mushroom caps into thin strips.

In ¼ cup water, saut‚ ginger, carrot and any other long cooking optional vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable. Add the five spice, tamari, sherry and 1 T plum sauce. Cook and stir for 5 min.

more. Add tofu strips. Add cornstarch dissolved in ⅓ cup cold water. Bring to a boil and stir until sauce thickens.

To stir, spread about ½ tsp of Plum sace down the center of a warm chapati. Add some of the vegetable-tofu mixture and roll up the chapati.

HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice or other whole grains.

From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall (contributed to book by Elaine French).

Uploaded by Sue, S.Smith34.

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