Szechuan sauteed tofu and vegetables

8 Servings

Quantity Ingredient
⅔ cup Sliced green onions
1 tablespoon Grated gingerroot
¼ teaspoon Honey
2 teaspoons Dark sesame oil
⅓ cup Low-sodium soy or tamari
\N \N Sauce
¼ teaspoon Dried chile flakes
1 pounds Firm tofu
½ cup Chinese cabbage -- sliced
½ cup Sliced mushrooms
¼ cup Sake or dry sherry
2 tablespoons Arrowroot powder
⅓ cup Cold water
¼ cup Whole wheat pastry or
\N \N Unbleached white flour
2 \N Eggs
2 teaspoons Safflower oil

1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy sauce, and dried chile flakes. Slice tofu into 2-inch squares and add to mixture. Carefully toss to mix thoroughly and set aside to marinate for 20 minutes.

2. In another large bowl combine cabbage, mushrooms, and sake. Toss well and set aside to marinate for 15 minutes.

3. In a small bowl mix together arrowroot and 3 tablespoons of the cold water. Set aside.

4. In a fourth bowl mix together flour, eggs, and the remaining water.

Extract tofu from its marinade and dip slices into flour batter. In a flat-bottomed skillet, over medium-high heat, heat safflower oil and saute tofu on both sides until lightly browned. Remove tofu and set on a platter.

5. In a wok over medium-high heat, stir-fry contents of both bowls of marinade for 5 minutes, then add arrowroot mixture and cook until mixture thickens (about 2 minutes). Add tofu, cover, and steam 1 minute. Serve immediately.

Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (

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