Szechuan Sauteed Tofu And Vegetables

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Szechuan Sauteed Tofu And Vegetables

 

2/3 cup sliced green onions

1 tablespoon grated gingerroot

1/4 teaspoon honey

2 teaspoons dark sesame oil

1/3 cup low-sodium soy or tamari sauce

1/4 teaspoon dried chile flakes

1 pound firm tofu

1/2 cup chinese cabbage, sliced

1/2 cup sliced mushrooms

1/4 cup sake or dry sherry

2 tablespoons arrowroot powder

1/3 cup cold water

1/4 cup whole wheat pastry or

unbleached white flour

2 eggs

2 teaspoons safflower oil

 

1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy

sauce, and dried chile flakes. Slice tofu into 2-inch 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

flat-bottomed skillet, over medium-high heat, heat safflower oil and saut‚

tofu on both sides until lightly browned. Remove tofu and set on a platter.

5. In a wok over medium-high heat, stir-fry 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.

Serves 8.