Mu shui tofu
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | each | Block of tofu, frozen, thawed & cut into thin strips |
| 1 | pack | Shitake mushrooms |
| 1 | tablespoon | Grated fresh ginger |
| 1 | each | Carrot, grated |
| 1 | each | Green onion, sliced thin |
| 6 | eaches | Leaves Chinese cabbage, sliced thin |
| 1 | cup | Bean sprouts |
| 1 | cup | Another vegetable, julienne sliced |
| 1 | teaspoon | Chinese Five Spice Powder |
| ¼ | cup | Low sodium Tamari |
| 1 | tablespoon | Sherry (optional) |
| 2 | tablespoons | Cornstartch |
| Chinese Plum Sauce | ||
| Whole wheat chapati | ||
Directions
Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables. Then drain mushrooms, cut off hard stems and discard. Slice mushroom caps into thin strips.
In ¼ cup water, saut‚ ginger, carrot and any other long cooking optional vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable. Add the five spice, tamari, sherry and 1 T plum sauce. Cook and stir for 5 min.
more. Add tofu strips. Add cornstarch dissolved in ⅓ cup cold water. Bring to a boil and stir until sauce thickens.
To stir, spread about ½ tsp of Plum sace down the center of a warm chapati. Add some of the vegetable-tofu mixture and roll up the chapati.
HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice or other whole grains.
From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall (contributed to book by Elaine French).
Uploaded by Sue, S.Smith34.