Chinese style sauteed firm tofu

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"

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