Mushrooms and tofu in wine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Safflower oil |
| 2 | Garlic cloves, minced | |
| 1 | large | Onion, chopped |
| 1½ | pounds | Mushrooms, sliced |
| ½ | medium | Green bell pepper, diced |
| ½ | cup | Dry white wine |
| ¼ | cup | Tamari |
| ½ | teaspoon | Grated ginger |
| 2 | teaspoons | Sesame oil |
| 1½ | tablespoon | Cornstarch |
| 2 | Cakes tofu, grated | |
| Crushed almonds | ||
Directions
Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone.
Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds.
Nava Atlas, "Vegetariana"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini