Yield: 4 servings
|24 ounces||Firm tofu|
|1 small||Onion, thinly sliced|
|6 mediums||Mushrooms, sliced|
|1 small||Carrot, cut into matchsticks|
|2 mediums||Green bell peppers, thinly sliced|
|1 tablespoon||Sake or white wine|
|1½ tablespoon||Soy sauce|
|1 teaspoon||Grated ginger|
|1 teaspoon||Cornstarch dissolved in 3 tb water|
Cut tofu crosswise into pieces the shape of French-fried potatoes.
Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.
Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes.
Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.
Shurtleff & Aoyagi, "The Book of Tofu"