Chinese Style Bean Sauce with Tofu
INGREDIENTS:
24 oz Firm tofu 1 tb Sake or white wine
2 tb Oil 1 1/2 tb Soy sauce
1/2 ts Salt 1 ts Grated ginger
1 sm Onion, thinly sliced 1 tb Sugar
6 md Mushrooms, sliced 1 tb Water
1 sm Carrot, cut into matchsticks 1 ts Cornstarch dissolved in 3
2 md Green bell peppers, thinly -- tb water
-- sliced
24 oz Firm tofu 1 tb Sake or white wine
2 tb Oil 1 1/2 tb Soy sauce
1/2 ts Salt 1 ts Grated ginger
1 sm Onion, thinly sliced 1 tb Sugar
6 md Mushrooms, sliced 1 tb Water
1 sm Carrot, cut into matchsticks 1 ts Cornstarch dissolved in 3
2 md Green bell peppers, thinly -- tb water
-- sliced
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"
Shurtleff & Aoyagi, "The Book of Tofu"