Mushrooms, tofu and snow peas in soy ginger sauce
2 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | \N | Small onion halved and |
| \N | \N | Sliced thin crosswise |
| 1 | tablespoon | Vegetable oil |
| ¼ | pounds | Mushrooms sliced thin |
| 1 | \N | Garlic clove |
| 2 | teaspoons | Minced gingerroot |
| ¾ | teaspoon | Cornstarch dissolved |
| \N | \N | In 2 Tablespoons cold water |
| 3 | tablespoons | Soy sauce |
| ½ | pounds | Firm tofu drained, wrapped |
| \N | \N | In a double thickness of |
| \N | \N | Paper towels for 15 minutes |
| \N | \N | And cut into 1/4 inch thick |
| \N | \N | Slices |
| ¼ | pounds | Snow peas, strings discarded |
| \N | \N | Cooked rice |
In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and saute the mixture, stirring until the mushrooms are tender. Add the garlic and the gingerroot and saute the mixture, stirring for 1 minute. Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and ½ cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes. Stir in the snow peas and cook the mixture stirring gently for 30 seconds and serve the tofu mixture over the rice. Serves 2