Recipe - Mabo Dhofu

1 tablespoon Vegetable oil
1 One half teaspoon Sesame oil
1 Garlic clove, crushed
One fourth cup Minced leeks*
One half teaspoon Minced red peppers
4 md Mushrooms, cut or sliced up
One half cup Water
1 One half teaspoon Sake (optional)#
2 One half teaspoon Soy sauce
One half teaspoon Salt
1 ds 7spice red pepper+
1 One half teaspoon Tomato ketchup
1 pack Extra firm silken tofu
2 teaspoon Cornstarch
2 tablespoon Water
1 tablespoon Minced scallions

Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry
over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute
for 1 minute. Add water, sake, soy sauce, salt, 7spice pepper & ketchup.
Bring to a boil & cook for 30 seconds. Add tofu & return to a boil.
Dissolve cornstarch in water & stir into the wok. Simmer until thick.
Garnish with scallions.

* Or use minced scallions or onions

# I substituted a sherry

+ I used One fourth teaspoon of crushed chilies

Shurtleff & Aoyagi, "The Book of Tofu"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini