Mushrooms and tofu in wine

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Safflower oil
2 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 Cakes tofu, grated
Crushed almonds

Directions

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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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