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1995-09-28
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From: eastman@solstice.jpl.nasa.gov (eastman)
Newsgroups: rec.food.recipes
Subject: TOFU RECIPES
Date: 7 Apr 1994 17:56:29 -0400
Organization: Jet Propulsion Laboratory, Pasadena CA
Message-ID: <2nsr6d$m20@solstice.jpl.nasa.gov>
Mushrooms, Tofu and Snow Peas
in Soy Ginger Sauce
1 small onion halved and sliced thin crosswise
1 Tablespoon vegetable oil
1/4 pound mushrooms sliced thin
1 garlic clove
2 teaspoons minced gingerroot
3/4 teaspoon cornstarch dissolved
in 2 Tablespoons cold water
3 Tablespoons soy sauce
1/2 pound firm tofu drained, wrapped in a double
thickness of paper towels for 15 minutes and
cut into 1/4 inch thick slices
1/4 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 1/2 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