Yield: 1 servings
|1¼ cup||Mushroom soaking water; strained|
|4 \N||Shiitake mushrooms; stemmed, small dice|
|1 can||Miniature corn; cut in half|
|1 tablespoon||Soy sauce|
|2 tablespoons||Dark soy sauce|
|2 tablespoons||Rice vinegar|
|2 tablespoons||Shaohsing rice cooking wine|
|3 tablespoons||Corn starch; mixed with water|
|1 \N||Block tofu|
|2 tablespoons||Vietnamese Chile Garlic Sauce|
Put all liquid ingredients in pan. Add mushrooms and corn. While bringing to simmer add corn starch and water. Cook until gravy consistency. Add tofu and stir gently. Cook until tofu is warm. Serve over rice. May add more Garlic sauce to taste.
Recipe by: Melody
Posted to CHILE-HEADS DIGEST by mhh@... on Oct 11, 1998, converted by MM_Buster v2.0l.