Sweet & sour tofu
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Dried shiitake, soaked |
| 2 | pounds | Tofu |
| 2 | eaches | Japanese cucumbers, peeled |
| 1 | each | Green bell pepper |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Tomato paste |
| 1½ | tablespoon | Cornstarch dissolved in |
| 2 | eaches | Green onions, chopped |
| 3 | mediums | Tomatoes, cut into wedges |
| ½ | cup | Vegetable oil |
| 2 | eaches | Garlic cloves, crushed |
| ¾ | cup | Water |
| ½ | teaspoon | Pepper |
| 2 | teaspoons | Chili sauce, see recipe |
| 1 | dash | Lemon juice |
Directions
SEASONINGS
GARNISH
Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube.
Quarter the cucumbers lengthwise & cut into 1½" lengths. Chop the bell pepper.
Heat oil in a wok over medium-high heat. Add the tofu & carefully stir- fry until the colour changes. Remove the tofu & add the garlic. Stir-fry until the colour changes. Add all the vegetables to the wok & stir-fry for 2 minutes. Add all the seasonings & continue to stir-fry for 3 to 5 minutes. Serve garnished with green onions.
Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking" Submitted By MARK SATTERLY On 10-19-94
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