Mabo dhofu
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1½ | teaspoon | Sesame oil |
| 1 | Garlic clove, crushed | |
| ¼ | cup | Minced leeks* |
| ½ | teaspoon | Minced red peppers |
| 4 | mediums | Mushrooms, sliced |
| ½ | cup | Water |
| 1½ | teaspoon | Sake (optional)# |
| 2½ | teaspoon | Soy sauce |
| ½ | teaspoon | Salt |
| 1 | dash | 7-spice red pepper+ |
| 1½ | teaspoon | Tomato ketchup |
| 1 | pack | Extra firm silken tofu |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
| 1 | tablespoon | Minced scallions |
Directions
Heat a wok & coat with the oils. Add garlic, leeks & red peppers.
Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds.
Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions.
* Or use minced scallions or onions # I substituted a sherry
+ I used ¼ ts of crushed chilies Shurtleff & Aoyagi, "The Book of Tofu"