Mushrooms & tofu in wine
4 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Safflower oil |
| 2 | eaches | Garlic cloves, minced |
| 1 | large | Onion, chopped |
| 1½ | pounds | Mushrooms, sliced |
| ½ | medium | Green bell pepper, diced |
| ½ | cup | Dry white wine |
| ¼ | cup | Tamari |
| ½ | teaspoon | Grated ginger |
| 2 | teaspoons | Sesame oil |
| 1½ | tablespoon | Cornstarch |
| 2 | eaches | Cakes tofu, grated |
| \N | \N | Crushed almonds |
Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone.
Dissolve cornstarch in a small amount of water & stir into skillet.
Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds. Nava Atlas, "Vegetariana"