|
| Home
-> [Asian, Chinese, Ethnic, Tofu, Vegetables] -> [Sauteed firm tofu Recipe] |
| |
| |
Sauteed firm tofu
|
| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Tofu, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 24
| oz | Firm tofu | | 2
| tbsp | Oil | | 1/2
| tsp | Salt | | 1
| small | Onions, sliced thin | | 6
| med | Mushrooms, sliced | | 1
| small | Carrot, cut into matchsticks | | 2
| med | Peppers, bell, green | | | -sliced thin | | 1
| tbsp | Sake | | 1 1/2
| tbsp | Soy sauce | | 1
| tsp | Ginger, grated | | 1
| tbsp | Sugar, granulated | | 1
| tbsp | Water | | 1
| tsp | Cornstarch, dissolved in 3T | | | -water |
|
Procedures:
| 1 | Cut tofu crosswise into pieces the shape of french-fried potatoes. | | 2 | Heat a wok, coat with oil & sprinkle on the salt. | | 3 | Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. | | 4 | Reduce heat to medium-low. | | 5 | Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. | | 6 | Reduce heat to low & add sake, soy sauce, ginger, sugar & water. | | 7 | Simmer for 3 to 4 minutes. | | 8 | Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. | | 9 | Shurtleff & aoyagi, "the book of tofu" |
|
|
|
| |
| |
| |
|
|
|
|
|
|