Bean curd with ginger

Yield: 4 servings

Measure Ingredient
3 eaches Pads tofu
8 eaches Tree ears
2 tablespoons Peanut oil
1 tablespoon Finely chopped ginger
1½ tablespoon Finely chopped garlic
¾ cup Chopped scallions
1 teaspoon Hot chilies, chopped
½ cup Cooked fresh peas
1 teaspoon Sugar
1 tablespoon Red wine vinegar
1 teaspoon Sesame oil

Cut tofu into ½ inch cubes. Soak tree ears in warm water till soft.

Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice.

"Vegetarian Times Cookbook"

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