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Chinese Style Sautéed Firm Tofu


24 oz. firm tofu
2 tablespoon vegetable oil
1/2 tsp. salt
1 small onion, thinly sliced
6 medium mushrooms, sliced
1 small carrot, julienned
2 medium green bell peppers, thinly sliced
1 tablespoon sake or white wine
1 1/2 tablespoon soy sauce
1 tsp. grated ginger root
1 tablespoon sugar
1 tablespoon water
1 tsp. cornstarch, dissolved in 3 tablespoon water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil and 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 and tofu in that order, sautéing each for about 1 minute. Reduce heat to low and add sake, soy sauce, ginger, sugar and water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch and simmer 30 seconds more.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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