Recipe - Szechuan Sauteed Tofu And Vegetables

2/3 cup Sliced green onions
1 tablespoon Grated gingerroot
One fourth teaspoon Honey
2 teaspoon Dark sesame oil
1/3 cup Lowsodium soy or tamari
Sauce
One fourth teaspoon Dried chile flakes
1 pound Firm tofu
One half cup Chinese cabbage cut or sliced up
One half cup Sliced mushrooms
One fourth cup Sake or dry sherry
2 tablespoon Arrowroot powder
1/3 cup Cold water
One fourth cup Whole wheat pastry or
Unbleached white flour
2 Eggs
2 teaspoon Safflower oil

1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy
sauce, and dried chile flakes. Slice tofu into 2inch squares and add to
mixture. Carefully toss to mix thoroughly and set aside to marinate for 20
minutes.

2. In another large bowl combine cabbage, mushrooms, and sake. Toss well
and set aside to marinate for 15 minutes.

3. In a small bowl mix together arrowroot and 3 tablespoons of the cold
water. Set aside.

4. In a fourth bowl mix together flour, eggs, and the remaining water.
Extract tofu from its marinade and dip slices into flour batter. In a
flatbottomed skillet, over mediumhigh heat, heat safflower oil and saute
tofu on both sides until lightly browned. Remove tofu and set on a platter.

5. In a wok over mediumhigh heat, stirfry contents of both bowls of
marinade for 5 minutes, then add arrowroot mixture and cook until mixture
thickens (about 2 minutes). Add tofu, cover, and steam 1 minute. Serve
immediately.

Recipe By : the California Culinary Academy

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip