Yield: 4 servings
Measure | Ingredient |
---|---|
24 ounces | Firm tofu |
2 tablespoons | Oil |
½ teaspoon | Salt |
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 tablespoon | Sugar |
1 tablespoon | Water |
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"