Recipe - Mushroom Tofu Snow Pea In Soy-Ginger S

1 small Onion halved and cut or sliced up
thin crosswise
1 tablespoon Vegetable oil
One fourth pound Mushrooms cut or sliced up thin
1 Clove garlic
2 teaspoon Minced gingerroot
Three fourths teaspoon Cornstarch dissolved in
2 tablespoon Cold water
3 tablespoon Soy sauce
One half pound Firm tofu drained; wrapped
in a double thickness of
paper towels for 15
minutes and cut into 1/4
inch thick slices
One fourth pound Snow peas; strings discarded
Cooked rice

In a skillet brown the onion over moderately high heat, stirring
occasionally, add the mushrooms and saute the mixture, stirring until the
mushrooms are tender. Add the garlic and the gingerroot and saute the
mixture, stirring for 1 minute. Stir the cornstarch mixture, add it to the
skillet with the soy sauce, the tofu and One half cup water, and simmer the
mixture, stirring gently and turning the tofu to coat it with the sauce for
2 or 3 minutes. Stir in the snow peas and cook the mixture stirring gently
for 30 seconds and serve the tofu mixture over the rice. Serves 2

EASTMAN@SOLSTICE.JPL.NASA.GOV

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